The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious.
Our Turkish Delight recipe was adapted from one on About.com
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
- 4 cups granulated sugar
- 1 1/4 cups cornstarch
- 1 teaspoon cream of tartar
- 4 1/4 cups water
- 1 tablespoon lemon juice
- 1 1/2 tablespoons rosewater
- Few drops of red food coloring
- 1 cup confectioners sugar
- Vegetable oil or shortening
In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.
In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.
Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.
Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in rosewater. Add a few drops of red food coloring to get desired color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one-inch pieces.
Sift together confectioners sugar and remaining cornstarch. Put sugar and cornstarch mixture in a paper bag and put the sliced turkish delights into the bag. Shake bag to coat with mixture. Serve or store in airtight container in layers separated with wax or parchment paper.