Rosewater-scented Turkish Delight

by Laura on December 10, 2010

Proust’s madeleine, Charles Arrowby’s toast, Edmund’s enchanted Turkish Delight. Don’t you love a character with a penchant for a particular food?  I first made Turkish Delight for my Honey Girl and my Sweet Boy years ago when we were reading The Lion, The Witch, and The Wardrobe.  I was more interested in the candy than the book, truth be told.  We made a batch and sort of forgot about it until we revived the recipe a few years ago when my Honey Girl was in high school and I was missing having little ones.  I’ve included it in the Christmas baking list since.  It’s a nice contrast to the rich treats that surround it: butter cookies, fudge, caramels.   Plus, it’s very quick to make, and a pretty jewel of a treat both before and after you’ve given it a gentle snowfall of confectioners’ sugar.  The rosewater gives it a delicate floral perfume and flavor, but you could use cherry, mint, orange, or lemon extract if the rosewater doesn’t appeal to you.  In fact, it would be a nice kiddy treat with a fruit flavoring.  I’m partial to the rosewater and, like Edmund, find it pretty irresistible.

Music for making Turkish Delight
Be a kid again: A Classic Cartoon Christmas

This recipe is part of the Cookie Baking and Candy Making Plan for Christmas 2010 (here).

Storage tips here.

Resources for hard-to-find ingredients here.

{ 5 comments… read them below or add one }

1 Kris Jacobson December 13, 2010 at 1:33 pm

Is this the candy that the winter witch offers?

2 Laura December 13, 2010 at 3:29 pm


3 Carly! March 1, 2011 at 6:52 pm

These look absolutely amazing!!

4 Ariel July 23, 2012 at 7:22 pm

Hi- I have been having trouble getting this recipe to set fully. Is there a trick to it? Can it be fixed?

5 Laura July 23, 2012 at 7:28 pm

Oh, I’m so sorry. There isn’t any special trick. Six+ ounces of liquid pectin should have done the job. As far as a fix, I’d consult Harold McGee or Shirley Corriher. If it’s still truly in a liquid state you might try additional pectin or gelatin. If it’s wobbly, perhaps try melting it over the stove and stirring in additional thickener. Best of luck. Let me know if you sort it out.

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