Nov 25, 2009

Recipe: Turkish delight

By: Georgeanne Brennan

Recipe: Turkish delight Author: Style At Home

Nov 25, 2009

Recipe: Turkish delight

By: Georgeanne Brennan
These are the jelly candies given out by the Snow Queen in C.S. Lewis' classic tale The Lion, The Witch and The Wardrobe. Unable to resist the sweet, Edmund allows himself to fall under the spell of the White Witch and is spirited off to her icy castle. These are a favourite treat in the Middle East, often flavoured with rose water.


2 tablespoons water
¾ cup plus 1 tablespoon liquid pectin
½ teaspoon baking soda
1 ¼ cups light corn syrup
¾ cup granulated sugar
1 teaspoon cherry, mint or orange extract
Food colouring as desired
1 tablespoon fresh lemon juice
Confectioners’ sugar for dusting


In a large saucepan, combine the water and pectin, the stir in the baking soda. The mixture will foam and become frothy. In another large saucepan, combine the corn syrup and granulated sugar.

Place both saucepans over high heat and bring to a boil, cooking for 4 to 5 minutes and stirring both occasionally. When the pectin mixture has stopped foaming and the sugar mixture is boiling, gradually pour the pectin mixture into the sugar mixture, stirring constantly.

While continuing to stir, bring back to a boil and boil for 1 minute. Add the extract and food colouring.

Remove from heat and stir in the lemon juice. Pour into an 8-inch square glass baking dish and let stand for 3 to 4 hours or until set and firm.

Cut into 1-inch squares and remove them from the pan. Dust the squares thoroughly with confectioners’ sugar and place them on wire racks to dry for at least 12 hours or up to 18 hours.

To store, dust again with confectioners’ sugar on all sides and pack in layers, separated by waxed paper, in an airtight tin. It will keep for up to three weeks.

Makes 64 squares.

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Excerpted from Christmas Sweets: 65 Festive Recipes - Table Decorations - Sweet Gift Ideas. Published by Chronicle Books.  Copyright © 2007 by Georgeanne Brennan.  All rights reserved.  Reprinted by permission of Chronicle Books.
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Recipe: Turkish delight