Preparation

When the White Witch offered Edmund a box of Turkish Delight in her sleigh, he couldn't have known the price he would pay. While our version won't enslave you to an evil queen, it captures the exotic, perfumed sweetness that made Edmund risk everything for just one more piece.

Preparation

1. Grease a 9x9 inch pan with vegetable oil and line with plastic wrap.
2. In a medium saucepan, combine 1 1/2 cups water, lemon juice, and sugar. Heat over medium, stirring until sugar dissolves.
3. Bring to a boil and cook without stirring until it reaches 240°F on a candy thermometer.
4. Meanwhile, in another saucepan, whisk together 1 cup cornstarch, cream of tartar, and remaining 3 cups water until smooth.
5. Cook the cornstarch mixture over medium heat, stirring constantly, until it becomes a thick, gluey paste (about 10 minutes).
6. Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
7. Reduce heat to low and simmer for 1 hour, stirring every 10 minutes.
8. Remove from heat and stir in rose water and food coloring.
9. Pour into the prepared pan and let set at room temperature for at least 6 hours or overnight.
10. Combine powdered sugar and remaining 1/4 cup cornstarch in a shallow dish.
11. Cut the candy into small squares with an oiled knife and toss each piece in the sugar mixture to coat.

The Witch's Wisdom: Store in an airtight container between layers of parchment paper dusted with the sugar mixture. These will keep for up to two weeks—if you can resist them that long.