First up, a couple of announcements:
1) School has knocked me for a loop. I thought it was going to be a cake walk, but this cramming a semester class into 8 weeks is whipping my back-side like nobody's business. That being said, I'm moving my posting here to 2 days instead of 3. You'll find me here Tuesdays and Thursdays until I can achieve balance, reach nirvana, or quit my job...
2) I have been a terrible blog reader! Please accept my humble, groveling apologies. See above for why it's taking me so long to respond to comments and visit your lovely places and faces.
3) Speaking of comments, I has a question: do you guys like having responses to your comments email to you (for those of you who have them set up that way) or would you rather me respond here, in a nice neat and unobtrusive format? Just curious; I want to make sure I respond to everyone and I'm trying to keep it sane for everyone involved ;)
Turkish Delight. I've posted on it before, eons ago, in another dimension. When I was a kid I was entranced by the name. Turkish hinted at the exotic; Delight meant it was, well, delightful.
CS Lewis (moment of silence...and go) immortalized it in The Lion, the Witch and the Wardrobe. I was captivated. Edmund was forgiven for his betrayal because, quite frankly, I would have done the same thing for something as tantalizing as Turkish Delight. (Not to mention he's WAAAAYYYY cooler than Peter and I always wanted to play the White Witch, but I digress...)
I found out what it was:
Cornstarch and sugar.
Yep. That's it. But wait! Don't get as disappointed as I was when I first saw it. My first thought was, "Really? It's jello covered in powdered sugar." Upon further research, I found that's not true at all. That's just what it looks like. Several recipes present it as technically challenging. The one I'm posting here confirms that: it's a candy and if you've ever tried to make candy, you'll know how challenging that can be.
Oh, and trust me when I say this, GET A CANDY THERMOMETER BEFORE YOU TRY TO MAKE CANDY OF ANY KIND!!! There's some people *cough* that I know *cough* who tried to make caramel without a thermometer. It didn't work out. *clears throat forcefully* That is all.
So, here's the recipe and a disclaimer: the guy who posted this thought it fun to have a French maid demonstrate the making of the Turkish Delight. I know that sort of thing may offend some (or just make it rather awkward if you open the link at work). That being said, it's more ridiculous than risque. The recipe is the most comprehensive I could find. You have been warned.
I have never made Turkish Delight but it's on my list of things to try.
Right after my "friends" purchase a candy thermometer I can borrow...
**If you haven't wandered over to my writing blog yet, you really should.