Turkish Delight from Narnia | 3 Versions & Its History

Turkish Delight Ingredients:

350 g (scant 2 cups) white sugar
175 ml (¾ cup) water (for syrup)
1.8 g (¼ teaspoon) citric acid
70 g (½ cup + 1 tablespoon) cornstarch
500 ml (2 cups + 5 teaspoons) water (for cornstarch)
1 ½ teaspoons rosewater
10 drops of red food color

FOR CUTTING:
30 g (¼ cup) cornstarch

FOR DREDGING:
80 g (⅔ cup) cornstarch
45 g (⅓ cup) powdered sugar

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With the help of food science, these authentic Turkish delight recipes are as close to foolproof as confectionery recipes can get. Perfectly chewy and sweet, “lokum” is traditionally vegan & gluten-free. We're making three versions: Authentic Rose Turkish Delight, Orange & Pistachio Turkish Delight, and Double-Roasted Walnut Turkish Delight.

Find out its fascinating history (including why C.S. Lewis likely used it), as well as all the key tips and troubleshooting suggestions (setting, lumps, cold water test, high altitude…) for Turkish delight.

Hope you enjoy these recipes as much as I do!

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📋 PRINTABLE RECIPES

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0:00 Introduction
0:09 Early history of Turkish delight (Ottoman Empire, 1700s)
0:58 Modernizing lokum - Haci Bekir Efendi
1:15 Turkish delight in the west
1:43 C. S. Lewis & Narnia
2:14 Making lokum can be complicated
3:28 Rose Turkish delight
8:27 Orange & pistachio delights
9:16 Double-roasted walnut delights
9:48 Serving & Gifting lokum

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CREDIT

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with love,
Gönül

[batibrahim]

Buram buram emek kokan bir video. Ağzınıza sağlık.

[aditimv]

Very informative and high quality content, very obvious effort 👍😻

[Ganjamedicine]

I made this and I put fresh orange juice in it and toasted walnuts with some cardamom, clove and mace. It didn't last long it was so delicious. Thank you for your recipe!

[lofiCicada]

The quality!!! Deserves a gazillion likes, thanks for sharing!

[MrMrremmington]

Beautifully described and explained very clever lady thank you

[trinigalbrooklynbabe]

Thanks for sharing this recipe. I would love to try this. I will definitely invest in a candy thermometer.

[joannemurphy]

Thank you for this beautiful recipe. Do I need to stir the syrup after the sugar has dissolved and while I am waiting for it to reach the correct temperature? Or leave it simmering without stirring?

[artycrafty]

Thank you very much for this very interesting video which I loved. I have made Lokum on a few occasions and I love the traditional rose, lemon or orange flower aromas finished in the powder sugar and corn flower as I dont like the taste of coconut very much. It is a very tiresome process because it is hands on all the way! I so like that you broke the myth that you must cook the corn flour ( corn flour in the UK corn starch in the US and I am in the UK) separately, I cannot wait to try this. One problem I always encountered was after a couple of days my Lokum would always weep sticky sugar syrup, I alleviated this a little by drying it out in the oven which I saw some Turkish manufacturers do, any information on that would be very much appreciated.

[sevendaysapart]

I'd like to try making it. I hope it turns out successful :)

[carrolllee]

Did you ever try using half the water mixed with the corn starch and adding cream of tartar to the starch water. I feel it might take less time for the final cook time.

[arisu_]

Hey it's a great recipe and i try to make this recipe it turned out quite good but it had a very strong carmel flavor that i don't think it was suppose to have... It was nice but not exactly what i was looking for do you know what could i do wrong?

[_catulus]

Can I use a normal pan instead of a heavy-bottomed pan?

[ahighnoonduooooo]

for recipe #2, if i want a more chewy/stiffer result could i increase the temperature to 260 or 265 to achieve that? I am aiming to modify the texture closer to a gummy bear type of consistency. I don't expect exact but as close as it is allowed. I also understand the hotter the temperature the easier to overheat. Thanks!

[mitcherny]

Just made it according to this recipe. Everything set well, just managed to pour it into a mold as it was setting in seconds (no excess water), tastes not Turkish delight, it's got a texture of easy-to-tear hard jelly, none of that chewy-dry marshmallowy texture. The surface was nice and dry, but when cut and sprinkled with starch/powder it started weeping and turned into a very unpleasant wet mess. Would never do it again! It's a Turkish delight substitute that only has the taste and nothing else.

Even on your video, when you cut out the first strip and take it out, the ends wiggle and jiggle like hard jelly, not at all a chewy consistency of Turkish delight. Why are you misleading people? It's a common problem, lots of people have commented online that the true authentic texture is missing in similar recipes. Sorry to say, you have not "cracked" the secret of the Authentic Turkish Delight.

[normanchilton]

My batches keep coming out like water. I get my syrup to 250 degrees, i mix in my corn starch, it becomes a beautiful paste, i reduce the heat and it slowly just reverts back to a liquid. Any insight?