Turkish Delight

Anyone that know my daughter, knows how much she loves THE CHRONICLES OF NARNIA by CS Lewis.  Jeremy is in the process of reading all 7 books to her for the second time.  She asked him if she could have some turkish delight, just like Edmond asks for Turkish Delight from the White Witch.  Well, Jeremy decided to make it with the kids yesterday.  We halved the recipe, b/c we didn't think we needed 80 pieces.  He started making it and it is very difficult (I am including the recipe at the end of the post).  Most difficult for the kids is that it has to sit overnight, so I finished with them after lunch today.  The best part was watching Jeremy stir the "thick gluey paste for nearly one hour, while the other pan was simmering up to soft ball. I hoped that it would taste good, but it was GROSS! 

Here is the finished product after sitting overnight.  It says to cut with an oiled knife, so you can imagine it is some sticky stuff.  See my oiled knife:

Here is the Turkish delight after the kids rolled it in powdered sugar--they liked this part.  It made a mess, but they had fun.

Here are the faces of Macy and Jarett after trying the Turkish delight.  Macy said--"oohh Gross.  It tastes like a flower pot."  Jarett opted for a banana, instead of his dessert.  I doubt the kids will ask to make Turkish delight again.  Who knows, may be there is a better recipe out there somewhere.

If anyone needs some rosewater, I have nearly a full bottle that we won't be using. :-)

Ingredients:

4 cups sugar

4 1/2 cups water

2 teaspoons lemon

juice

1 1/4 cups cornstarch

1 teaspoon cream of

tartar

1 1/2 tablespoons

rosewater

1/4 tsp salt

red food coloring

(optional)

1 cup confectioners

sugar

Introduction:

This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a

brush dipped in water to prevent sugar crystals from forming.

Makes 80 pieces.

Total time: 2 hours.

Step 1:

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

Step 2:

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

Step 3:

In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of

tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Step 4:

Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Step 5:

Stir in the rosewater, salt, and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Step 6:

Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.