Best Turkish Delight As Seen On Narnia Recipes

TURKISH DELIGHT (CHRONICLES OF NARNIA)

Turkish Delight (Chronicles of Narnia) image

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)

Provided by bshemyshua

Categories Candy

Time 17m

Yield 8-10 pieces, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups granulated sugar
1 cup cold water
1.5 (1/4 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)

Steps:

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.

Nutrition Facts : Calories 254.9, Fat 4.4, SaturatedFat 0.6, Sodium 5.2, Carbohydrate 53.7, Fiber 0.8, Sugar 51, Protein 2.7

AUTHENTIC TURKISH DELIGHT RECIPE FROM NARNIA

Authentic Turkish Delight Recipe from Narnia image

With the help of food science, this authentic Turkish delight recipe from Narnia is as close to foolproof as a confectionery recipe can get. Perfectly chewy and sweet, "lokum" is traditionally vegan & gluten-free. Read on to find out its fascinating history, as well as all the key tips and troubleshooting suggestions for Turkish delight.

Provided by Gonul

Categories Dessert

Time 2h40m

Number Of Ingredients 14

Ingredients

350g (scant 2 cups) white sugar (See Note 1)
175ml (3/4 cup) water (for syrup)
1.8g (1/4 teaspoon) citric acid (See Note 2)
70g (1/2 cup + 1 tablespoon) cornstarch
500ml (2 cups + 5 teaspoons) water (for cornstarch)
1 1/2 teaspoons rosewater (See Note 3)
10 drops of red food color (See Note 4)
30g (1/4 cup) cornstarch
80g (2/3 cup) cornstarch
45g (1/3 cup) powdered sugar
Make sure the sugar is the regular white variety as the less processed yellow-looking ones will make it difficult to judge the final steps of this recipe where we partially depend on the color.
You may substitute citric acid with either the same volume of cream of tartar, or quadruple the volume of lemon juice. 1 tbsp of lemon juice roughly equals 1/4 tsp of citric acid. However, unlike citric acid or cream of tartar, lemon juice will impart some flavor to your Turkish delight.
Rose is an acquired taste. Therefore, to some, too much rosewater in the delights may make them taste soapy or perfumy. If you believe you might be in this category, halve the volume of rosewater the recipe calls for and you'll get only the slightest hint. As written, the rose flavor in this recipe is quite muted-but certainly there to compliment the sugar. Feel free to increase the amount if you wish to have a more robust flavor. Not a rosewater fan at all? Try substituting with extracts: orange, mandarin, pomegranate, lemon, and mint are very common flavorings in Turkey. You could also try yuzu, almond, maple, cinnamon, root beer... sky is the limit. Be careful as extracts are often stronger than rosewater in the same amount. At least halving the volume would be a good idea.
The intensity of food colors varies widely from brand to brand. I used Watkins (liquid), and the initial super bright red color got much paler a few days after lokum set-so you may want to go overboard with how much you add or use another brand in order to have a deep red color.

Steps:

Add the sugar, citric acid, and water into a heavy-bottomed pan and mix until the sugar dissolves.
Bring the mixture to a boil on high heat, then lower the heat down to a simmer and wait until the syrup reaches 250°F (hard ball stage, See Note 1). Make sure to adjust this temperature for your kitchen's altitude and observe the pan closely-a clipped candy thermometer will give the most reliable results. This should take 15-30 minutes depending on your stove's heat output.
id="instruction-step-3">3. Meanwhile, prepare the cornstarch mixture by adding cornstarch and water to a jar. Close the lid and shake vigorously until there are no visible lumps of starch. Alternatively, thoroughly mix in a separate bowl.
id="instruction-step-4">4. Once the syrup reaches 250°F, turn off the heat and gradually add the just-shaken cornstarch mix into the pan, whisking continuously.
d="instruction-step-5">5. When all the cornstarch is incorporated, turn the heat on to medium-low and continue whisking until gelation. It should only take a few minutes for the mixture to thicken.
d="instruction-step-6">6. Once it's thickened, put the heat on low to simmer, and make sure to mix it (See Note 2) about every 7-8 minutes to prevent it from sticking to the bottom. Be careful as the thickened mixture may splatter. Continue this process for 1-2 hours.
instruction-step-7">7. Prepare a mold by spreading a small amount of neutral oil into a container (See Notes 3 & 4).
instruction-step-8">8. To judge whether the mixture is done cooking, look for a relatively thick-but not gloopy-texture and a medium-dark shade of amber. Around the 1, 1 1/2-hour mark, the mixture is usually very close to being done. This timeframe will depend on a variety of factors such as pan width, changing the ingredient amounts to make more/less lokum, and the stove's heat output. It can go up to 2 hours+, so make sure to judge by texture and color.
ruction-step-9">9. When the Turkish delight is done cooking, turn off the heat, and add the rosewater and food coloring. Mix, pour into the container, and set aside at room temperature for at least 5 hours-preferably a full day especially if you're somewhere hot and humid.
ion-step-10">10. The next day, sprinkle cornstarch into the container then cut out a strip from the edge so that you can remove the entire slab. Sprinkle with more cornstarch, then cut into cubes.
on-step-12">12. To maximize the experience, serve with Turkish coffee and water on the side, which is the most common way people consume it in Turkey. Sandwiching the lokum between plain biscuits like Biscoff (or Petibör in Turkey) is really popular as well. These also make a great gift for Christmas. Enjoy!

Nutrition Facts : Calories 45 calories

TURKISH DELIGHT, AS SEEN ON NARNIA.

Turkish Delight, As Seen on Narnia. image

Make and share this Turkish Delight, As Seen on Narnia. recipe from Food.com.

Provided by s3xu4l-h34ling

Categories Candy

Time P1DT30m

Yield 25 cubes

Number Of Ingredients 10

Ingredients

5 tablespoons cornstarch
1/2 cup cold water
1/2 cup hot water
2 cups sugar
1/2 cup orange juice
1 teaspoon rose water (or lemon juice)
2 cups pistachios (Or other nuts if you like) (optional)
powdered sugar
flavoring (lemon, orange, strawberry)
food coloring

Steps:

Butter a large shallow pan.
Mix the cornstarch with cold water and et it aside.
Bring the hot water, suar and orange juice to a boil in medium sized saucepan.
Add the cornstarch and water mixture.
Simmer for 15 minutes, or until the mixture goes thick.
Stir often.
Remove from heat.
Add rosewater/lemon juice and flavouring (Whatever you choose).
Stir in nuts (optional).
Pour into buttered pan.
When cooled and thickened, (be patient, it may take ovre a day) cut into 1 inch cubes with a knife dipped in hot water.
Roll in powdered sugar.