Lemon Turkish Delight

Posted January 22, 2015 by Alison's Wonderland Recipes in Book of the Month Recipes / 29 Comments

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UPDATE: You can find a new version of this recipe in my cookbook, A LITERARY HOLIDAY COOKBOOK.

You knew it was coming. How could a Narnia menu end with anything else? I can’t be the only person who immediately thinks of the White Witch when I hear the words “Turkish delight.”

Traditionally, rose is the most common Turkish delight flavor, but I tend to think flower-flavored things taste like perfume (jasmine tea is another thing that makes me go blech). So instead of going the traditional route, I decided to make this lemon Turkish delight from Sprinkle Bakes. The result was light, fragrant, and yummy.

P.S. This recipe needs 24 hours to set.

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Lemon Turkish Delight

“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.”
— The Lion, the Witch, and the Wardrobe

INGREDIENTS:

  • 2 1/2 cups cold water
  • 3/4 cup cornstarch, plus 1/2 cup for dusting
  • 3 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1 tbsp lemon extract
  • 2 drops yellow liquid food coloring
  • 1/2 cup powdered sugar

 

Makes about 30 pieces

 

INSTRUCTIONS:

  1. In a 4 quart microwave save dish (I recommend Pyrex), whisk together the cornstarch and water until smooth.

    It will basically look like milk.
  2. Microwave the mixture for 2 minutes and whisk again. Microwave again for 2-3 minutes or until there’s about a 1/2 cup of liquid left and the rest has become a white paste. For me, at the 2 minute mark there was still a good amount of liquid, and some hunks of waxy material—that’s about the half way point. For me, 3 minutes was exactly right to get a pasty texture.

    If you overcook it, portions near the corner of the pan will solidify and stick to the bottom. If this happens, you can still continue the recipe, but don’t try to whisk the solidified parts into the rest of the candy batter. Instead, pour the still liquified batter into a large bowl. Completely clean and dry your Pyrex pan. Pour the candy batter back into the pan through a strainer. Continue the recipe as usual.
  3. Whisk until smooth. You will have a texture like glue but a little waxier. Whisk in the sugar and corn syrup.

    The sugar will immediately make the batter more gray and liquid-y, with the texture of a thick milkshake.
  4. Microwave the mixture for 5 minutes and whisk again. The color and texture will be basically the same, but slightly thickened.
  5. Microwave for another 5 minutes. Aaaaand….you guessed it: whisk again until smooth. The mixture will be lumpy and bubbly when you first take it out. Whisking should make it smooth, gloopy, and translucent.
    Before whisking
    After whisking

  6. Microwave for ANOTHER 5 minutes (last 5 minute round, I promise). Whisk in your extract and food coloring until the mixture is smooth and evenly yellow.
  7. Microwave for 3 minutes. Whisk until smooth. This is the point where a lot depends on your microwave and the proportions of your pan. If the mixture has become super thick, a large amount gets caught in the balloon of the whisk, and it doesn’t ooze back into an area of the pan if you whisk it into the middle, then you’re done microwaving. If not, keep microwaving at 3 minute intervals until you achieve the desired consistency. I had to microwave it 4 extra times, 3 minutes each (so don’t be surprised if you have to do it several times). After whisking at the end of round 3, it had a texture like really thick lemon curd. At the end of round 4, it was much denser and wanted to stay all gathered together in a clump in the center of the pan, rather than ooze back to the corners.
  8. Spray an 8×8 or standard loaf pan with mildly flavored cooking spray (canola or vegetable sprays are fine). Also spray the back of a spoon. Scrap the candy batter into the pan and use the back of the spoon to spread it evenly.

    By this point the candy batter should not be at pouring consistency. If should be thick enough that you can gather it all into one mass with a spatula and scrape it straight into the sprayed pan. You will need to press with the spoon a little bit to get it to spread all the way to the corners of the pan. If it is still liquid-y enough that it pours or spreads easily without a spoon, the batter’s not done yet. Put it back in the Pyrex pan and let it cook for another 3 minutes.
  9. Let the candy batter sit at room temperature for about 2 hours or until firm enough to handle without losing its shape.
  10. Turn the candy out of the pan onto a cutting board lightly dusted with cornstarch. Spray the blade of a knife or kitchen scissors with cooking spray and cut the candy into 1″ squares.
    Be sure to handle the candy gently—my square took some damage when I tried to adjust it after flipping it out of the pan. Lesson learned!
    If using a knife, I recommend cutting with the very tip of the knife, holding the knife almost perpendicular to the cutting board. This will give you the cleanest cut.

  11. Lay a sheet of wax paper on the bottom of a wide, shallow storage dish and gently place the Turkish delight pieces on top of the paper in a single layer. Loosely cover the top of the container with plastic wrap and allow the candy to set for 24 hours.
  12. When the candy has set and you are ready to serve, mix your 1/2 cup cornstarch and 1/2 cup powdered sugar in a large bowl, taking care to break up the clumps of cornstarch with your fingers. Gently toss the candies in the powder mix, dusting off any excess.
  13. If you’d like to store any extras, pour your extra powder mix into the storage dish and place the candies on top of the powder layer. Tightly cover the dish with plastic wrap and store at room temperature for up to 2 days.
  14. Serve to any Sons of Adam or Daughters of Eve you find wandering through Narnia’s winter woodland! 🙂

 

 

 

Here’s the Yummly printable!

Print
Lemon Turkish Delight

Makes about 30 pieces

Ingredients

  • 2 1/2 cups cold water
  • 3/4 cup cornstarch (plus 1/2 cup for dusting)
  • 3 cups granulated sugar
  • 1/4 cup light corn syrup
  • 1 tbsp lemon extract
  • 2 drops yellow liquid food coloring
  • 1/2 cup powdered sugar

Instructions

  1. In a 4 quart microwave save dish (I recommend Pyrex), whisk together the cornstarch and water until smooth.
  2. Microwave the mixture for 2 minutes and whisk again. Microwave again for 2-3 minutes or until there's about a 1/2 cup of liquid left and the rest has become a white paste. For me, at the 2 minute mark there was still a good amount of liquid, and some hunks of waxy material---that's about the half way point. For me, 3 minutes was exactly right to get a pasty texture.
  3. Whisk until smooth. You will have a texture like glue but a little waxier. Whisk in the sugar and corn syrup.
  4. Microwave the mixture for 5 minutes and whisk again. The color and texture will be basically the same, but slightly thickened.
  5. Microwave for another 5 minutes. Aaaaand....you guessed it: whisk again until smooth. The mixture will be lumpy and bubbly when you first take it out. Whisking should make it smooth, gloopy, and translucent.
  6. Microwave for ANOTHER 5 minutes (last 5 minute round, I promise). Whisk in your extract and food coloring until the mixture is smooth and evenly yellow.
  7. Microwave for 3 minutes. Whisk until smooth. This is the point where a lot depends on your microwave and the proportions of your pan. If the mixture has become super thick, a large amount gets caught in the balloon of the whisk, and it doesn't ooze back into an area of the pan if you whisk it into the middle, then you're done microwaving. If not, keep microwaving at 3 minute intervals until you achieve the desired consistency. I had to microwave it 4 extra times, 3 minutes each (so don't be surprised if you have to do it several times). After whisking at the end of round 3, it had a texture like really thick lemon curd. At the end of round 4, it was much denser and wanted to stay all gathered together in a clump in the center of the pan, rather than ooze back to the corners.
  8. Spray an 8x8 or standard loaf pan with mildly flavored cooking spray (canola or vegetable sprays are fine). Also spray the back of a spoon. Scrap the candy batter into the pan and use the back of the spoon to spread it evenly.
  9. Let the candy batter sit at room temperature for about 2 hours or until firm enough to handle without losing its shape.
  10. Turn the candy out of the pan onto a cutting board lightly dusted with cornstarch. Spray the blade of a knife or kitchen scissors with cooking spray and cut the candy into 1" squares.
  11. Lay a sheet of wax paper on the bottom of a wide, shallow storage dish and gently place the Turkish delight pieces on top of the paper in a single layer. Loosely cover the top of the container with plastic wrap and allow the candy to set for 24 hours.
  12. When the candy has set and you are ready to serve, mix your 1/2 cup cornstarch and 1/2 cup powdered sugar in a large bowl, taking care to break up the clumps of cornstarch with your fingers. Gently toss the candies in the powder mix, dusting off any excess.
  13. If you'd like to store any extras, pour your extra powder mix into the storage dish and place the candies on top of the powder layer. Tightly cover the dish with plastic wrap and store at room temperature for up to 2 days.
  14. Serve to any Sons of Adam or Daughters of Eve you find wandering through Narnia's winter woodland!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://wonderlandrecipes.com/2015/01/22/lemon-turkish-delight/

 

You can find a new version of this recipe
in my cookbook, A LITERARY HOLIDAY COOKBOOK!

This new recipe is a stove-top version, but unlike most stove-top candies, it doesn’t require a candy thermometer!
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29 responses to “Lemon Turkish Delight”

  1. themondaybox

    Though I love “perfume” flavored foods and teas (rose and lavender are my favorites), your lemon Turkish delight looks citrusy fresh and delicious! I love the idea of cooking recipes inspired by literature! The Lion, the Witch, and the Wardrobe is one of my all time favorites. 🙂

    Reply
  2. Cait

    Omg…*drools* These look delicious. I’ve never actually made Turkish Delight but I LOVE IT. I always say I understand perfectly why Edmund went with the White Witch. I would be very very easy to catch…o.O MY BAD. xD Your photos are gorgeous too!!

    Reply
    • Alison's Wonderland Recipes

      It could be that you’re microwaving it too long in Step 2 (every microwave is a little different, so there can be variance from one model to another). It can be harder to see lumps when it’s in the glue-colored stage, so look closely when whisking. If you see lumps in the white mix, try starting over and removing 30 seconds from the cook time in Step 2. Hope this helps! 🙂

      Reply
    • Alison's Wonderland Recipes

      Hmm the problem would depend on what step you were on. If the mixture never turned white at all, it may not have been whisked thoroughly enough in Step 1. You want to make sure you get all the cornstarch up from the bottom so that the mixture is completely smooth.

      It shouldn’t begin to bubble until Step 5, so if it’s boiling over at any point, you may be microwaving it too long (every microwave is a little different). Try reducing the cook time by 30 seconds and adding 10 seconds at a time until you reach the appropriate consistency.

      Reply
  11. Ann Nguyen

    Hello. This sounds delicious. I was wondering what the role of the corn syrup is as I don’t have any. Would I be able to substitute it with anything else? Thank you. 🙂

    Reply
    • Alison's Wonderland Recipes

      In a lot of candy recipes, corn syrup is used to provide sweetness while also helping prevent the formation of sugar crystals. If you don’t have corn syrup, I highly recommend using the Turkish Delight recipe in my cookbook (which is different from the one posted here). It’s very easy and doesn’t require any corn syrup. Hope this helps! 🙂

      Reply
  12. Madison

    Do you have to let it sit for 24hoursor can you toss it in the powdered sugar and cornstarch and eat it after the 2 hour wait?

    Reply
  13. Mason

    I do have a question, would you advise the lemon extract over lemon juice because it is condensed and has less liquid? Another question, would the process be a little faster if I allowed it to set while covered in the refrigerator?

    My church small group is having a movie foods theme night and, like any HypoNarniac, I was going to stick with Edmund’s favorite.

    Reply
    • Alison's Wonderland Recipes

      Hmm…I haven’t tried this version with lemon juice, but I don’t think it would work. The acid from the juice would probably affect the outcome. However, if you don’t have lemon extract, you can use a different flavor (like orange or vanilla). Alternatively, you can use the recipe from my cookbook, A Literary Tea party. That one uses juice and extract (mostly juice), so the extra water and acid shouldn’t bother it as much.

      As for chilling to cut the set time, I THINK it should be ok, as long as you check it regularly and keep it covered with plastic wrap so it doesn’t dry out. You’ll probably want to coat the plastic wrap with cooking spray so it doesn’t stick.

      Let me know how it works out! 🙂

      Reply
  15. Andre

    After the 2 hour cooling period it lost it’s shape and broke apart do I heat it and cool it again or something else

    Reply
    • Alison's Wonderland Recipes

      It’s been several years since I’ve made this recipe, but reheating and whisking until it reaches the desired texture in Step 7 could help. If that doesn’t work, I have an updated recipe in my tea time and holiday cookbooks (a simpler and more forgiving version you can make on your stove top).

      Reply

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