Prep 10 mins
Cook 7 mins
For those of you who are fans of C.S. Lewis, Chronicles of Narnia. A recipe for Turkish Delight originally from The Art of Candy Making Fully Explained, Compiled by Mrs. Sherwood P. Snyder(1915)
- 2 cups granulated sugar
- 1 cup cold water
- 1.5 (1/3 ounce) envelopes unflavored gelatin
- 1 orange, juice of
- 1 lemon, juice of
- red food coloring, to your liking
- 1⁄2 cup chopped nutmeats
- powdered sugar (confectioners)
- Soak gelatin in one-half cupful of the cold water for ten minutes.
- Place sugar and remaining cold water in a saucepan and bring to the boiling point, add soaked gelatin and the juices of the orange and lemon.
- Boil to 240°F on a candy thermometer, or soft ball stage(spoon a drop of this mixture into a glass of cold water and it should form a soft putty ball).
- Add nutmeats and red food coloring until desired color is achieved.
- Remove from heat and beat until creamy.
- Turn into a bread pan that is lightly greased and placed in cold water to the depth of one inch.
- Let stand until firm, turn out onto board, and cut into cubes. Roll in powdered sugar.
This made a different textured turkish delight, probably because of the use of gelatine. The texture was slightly on the chewier side, as opposed to softly melting in your mouth with slight chewing (hard to explain). The flavour was lovely, not too sweet & cloying (probably because the lemon I used was large) and complimented the nuts well (I used fresh walnuts). I think for me it was the texture that was the difference between 4 & 5 stars - unfortunately that day I had had some artisan turkish delight that wasn't made with gelatine, so I think that was the difference. This is still a great recipe though, and I would make it again. It was surprisingly easy & it was hard not to sample some of it as it firmed. Thanks!