Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (36 page)

4.
Pinch off pieces of the mixture and form into 1-inch balls. Roll in coconut. Place on the baking sheet for about 1 hour until firm.

Yield:

About 30 sugarplums

Storage:

Refrigerate in an airtight container between layers of wax paper for up to 1 week.

General Description:

Small, jellylike cubes of
Turkish delight are usually pink and taste of rosewater
. In Turkey they are known as
rahat lokum
or
lokum
, which may be derived from
luqma(t),
the Arabic word for “morsel.” In Greece they are known as
loukemiain
. Turkish delight is often dusted with confectioners’ sugar to prevent sticking, further adding to its sweet, delicate flavor. It can be found in many colors and flavors—lemon, mint, bergamot, or cinnamon—and it may be covered in chocolate or studded with nuts, usually hazelnut, walnut, or pistachio.

History:

Since the 1400s, Turkish Delight has been sold at the Spice Bazaar in Istanbul, where stacks of candy are piled high on market tables. In the early 1800s British travelers brought it back to England, where it was first known as “lumps of delight” and later as “Turkish delight.” In C. S. Lewis’s
The Lion, The Witch, and The Wardrobe
, the White Witch lures Edmund Pevensie to her castle with promises of “whole rooms full of Turkish delight.”

Serving Suggestions:

At the end of a meal, serve a few pieces with a cup of coffee or tea. Or stack Turkish delight on trays for a party or Christmas gathering. Experiment with flavors like lemon or orange flower.

Candy-Making Notes:

Authentic Turkish delight is unlike most jelly-like candies because it does not contain gelatin or pectin; the only binder is the cornstarch. As a result, Turkish delight does not keep very long.

Recipe:

1.
Line an 8-by-8-inch baking pan with parchment paper and coat with cooking spray.

2.
Combine sugar, 1½ cups water, and lemon juice in saucepan. Boil over medium heat until the mixture reaches 240°F, soft ball stage. Remove from heat.

3.
Combine cream of tartar, 1 cup corn starch, and 2½ cups water in another saucepan and bring to a boil over medium heat. The mixture will become a very smooth, thick paste.

4.
Slowly add the sugar mixture to the cornstarch mixture, whisking to combine. Reduce heat to low and simmer for 1 hour, stirring often.

5.
When the mixture has turned pale gold, stir in the rosewater and food coloring if desired. Pour mixture into the pan. Let cool overnight.

6.
When you are ready to cut the Turkish delight, sift confectioners’ sugar and ½ cup cornstarch in a bowl.

7.
Turn out Turkish delight onto a clean surface. Using a sharp, oiled knife, cut into 1-inch pieces.

8.
Toss pieces in confectioners’ sugar mixture.

Yield:

About 60 pieces