What’s Up, Hungry People!

Today, we’re going through the Wardrobe to explore the magical world of Narnia.

I’ve always wondered what Turkish delights tasted like since I first read The Lion, The Witch and the Wardrobe as a kid, and even more so since the movies came out when I was in high school. So today, I am determined to recreate one of the most iconic treats from The Chronicles of Narnia: Turkish Delights.

In the story, the White Witch uses Turkish Delights to tempt Edmund, one of the four Pevensie children, into tricking the rest of his siblings into returning to the mysterious world behind the Wardrobe.

The Lion, the Witch and the Wardrobe feature film came out in 2005—right at the peak of the fantasy genre dominating not only the box office but the bookstore as well.

Even my own high school couldn’t escape the frenzy of fantastical tales and ended up adapting the screenplay into a theatre performance in which I got to play… Mr. Tumnus. And yes, I time-traveled all the way back to 2008 to procure these images:

So to say that The Chronicles of Narnia has always held a near and dear spot in my heart is an understatement—so much so that when a TikTok request came in to recreate these fictional treats, I just about jumped off my couch to make them.

What Are Turkish Delights?

Turkish delights are a gummy treat that originated (perhaps unsurprisingly) in Turkey. Made from a gel created by heating sugar and starch, Turkish delights have a texture somewhere between gumdrops and Jell-O. While you might think Turkish delights would be overly sweet due to their high sugar content, the starch really mellows out the taste and lets the citric acid and extracts shine through.

Traditionally, Turkish delights are made from lokum. The lokum is made by heating sugar syrup and a cornstarch slurry mixture until thickened into a gel. This gel is then flavored—usually with something like rosewater—and sometimes includes add-ins like pistachios or walnuts (but those are totally optional and are not seen in the actual Turkish delights from the movie). I used this recipe from Aegean Delight as inspiration to make a simpler take on the lokum-making process.

turkish delights lion the witch the wardrobe

Making Turkish Delights from Scratch

Turkish delights are pretty straightforward to make as long as you have patience!

Here’s What You Need:

sugar + water – to create a syrupy base for the lokum
cornstarch slurry – to thicken and solidify the Turkish delights
rosewater extract – totally optional! Use your preferred flavor of extract, rosewater is just the flavor used in the movie
powdered sugar – for dredging the Turkish delights
Citric acid: Adds a touch of tartness to balance the sweetness.
Rosewater extract (or flavored extract of choice): Adds the traditional floral note; feel free to use your favorite flavor instead.
Red gel food coloring: For that classic pink hue, though any color works! Gel coloring gives a more vibrant result than liquid.

The Thermometer, the Pot and the Setting Method

I also recommend having a candy thermometer handy so you can accurately read the temperature of the mixture as you cook. Getting the temperature just right—the soft ball sugar stage at 250°F—is the MOST IMPORTANT step in making Turkish delights. If the mixture isn’t hot enough, it won’t set up at all. And if it’s too hot, you’ll end up with a hard, crystallized candy.

You’ll also want to use a heavy/thick-bottomed pot to make the lokum. This will help maintain a consistent temperature throughout the mixture. Finally, you might want a second set of hands to help scoop the Turkish delights into the setting dish. The lokum can be very sticky and heavy, so it’s best done with two hands.

I don’t recommend setting your Turkish delights in the fridge. The lokum will cool and set at room temperature. If you put the Turkish delights in the fridge to set, the lokum will begin to “sweat,” and the powdered sugar will absorb into the candy rather than stick to it long-term.

When the lokum has set—after 5-10 hours at room temperature—the top can be dusted with cornstarch and then sliced into bite-sized pieces. From there, just dredge the Turkish delight pieces in powdered sugar and store them in an airtight container with more powdered sugar on top.

Let’s Cook

Start by grabbing a heavy-bottomed pot, the kind that won’t scorch your dreams of perfect Turkish delights. Combine your sugar, citric acid, and water in the pot and whisk until the sugar is fully dissolved. Let it simmer, but resist the urge to stir—it’s all about patience here. You’re aiming for 250°F, so grab that candy thermometer and keep an eye on it.

Make the Cornstarch Slurry

While the syrup is doing its thing, let’s talk slurry. In a jar, combine the cornstarch and water. Seal it up and shake like you’re doing a workout challenge. The goal is a cloudy, well-mixed concoction. If it settles, just give it another good shake before using.

Combine the Syrup and Slurry

Time to bring it all together. Slowly, and I mean slowly, pour your slurry into the bubbling syrup while whisking non-stop. Expect a little drama here—it might bubble and splatter a bit. Keep your cool and keep whisking. Your mixture will start to thicken into a gel, like a potion in progress.

Cook the Lokum

Now, here’s the part where you need to channel your inner Mr. Tumnus and keep stirring. Every 8-10 minutes, give your lokum a good stir to keep it from sticking to the pot. You’re looking for a medium-light amber shade—this should take about 45-60 minutes. It’s a bit of a waiting game, but totally worth it.

Add Flavor and Color

Once you’ve hit that lovely golden stage, take the pot off the heat. Stir in your food coloring and extract of choice. Scrape the sides and bottom of the pot to make sure everything is mixed in evenly.

Set the Lokum

Get your prepared dish ready—a 9×9 lined with parchment and lightly oiled. Pour in the lokum and spread it evenly. Now, patience is key again: let it set at room temperature for 5-10 hours. Do not rush to the fridge! The lokum sets best at room temp.

Cut and Dredge

After waiting, the fun part begins. Flip the lokum onto a cornstarch-dusted cutting board, peel off the parchment, and dust the top with more cornstarch. Cut into bite-sized squares. Over in a separate dish filled with powdered sugar, dredge each piece until they’re coated like snowy Narnia.

Storing Turkish Delights

Store your Turkish delights in an airtight container filled with a 2:1 ratio of powdered sugar to cornstarch. This will keep them from sticking together and maintain that classic coating. And remember, these treats are best eaten fresh—enjoy within 72 hours!

Tips for Perfect Turkish Delights

Keep It Slow and Steady: Pour the slurry into the syrup slowly to avoid lumps. Whisk continuously for a smooth texture.
Consistency is Key: Stir the lokum regularly while cooking to prevent sticking and ensure even consistency. A sticky bottom equals burnt candy!
Temperature Accuracy: A candy thermometer is your best friend here. Getting the sugar to exactly 250°F ensures the right set and texture.
Room Temperature Setting: Resist the urge to use the fridge for setting. Lokum needs room temperature to set correctly without turning into a sticky mess.
Proper Storage: Store Turkish delights with plenty of powdered sugar to maintain the coating. Without it, they’ll stick together in the container.

Common Questions About Turkish Delights

Can I use liquid food coloring instead of gel? Yes, but gel food coloring gives a more vibrant color and doesn’t dilute the mixture as much.
Why didn’t my Turkish delights set? Double-check your syrup temperature—if it didn’t reach 250°F, it won’t set properly. Patience and a thermometer are key!
Can I add nuts or other flavorings? Absolutely! Feel free to add chopped pistachios or use different extracts to make your Turkish delights your own.
How do I know if my mixture is at the soft ball stage? Besides checking the thermometer, you can drop a bit of syrup into cold water—it should form a soft, pliable ball that flattens when removed.

Check It Out on TikTok

@fictionalfeastfelicia Replying to @johnborchardt THIS WAY FOR YOUR NUM NUMS #turkishdelight #chroniclesofnarnia #copycatrecipe #fictionalfeast #reciperequest ♬ The Wardrobe – Global Stage Orchestra

And there you have it—a little bit of Narnia magic brought to life in your kitchen. Making Turkish delights at home is all about patience, but there’s something special about knowing you crafted these sweets from scratch.

Whether you’re channeling your inner Edmund or just looking for a sweet treat that feels like it’s from another world, these chewy, powdered sugar-coated gems are worth the wait. So grab a piece, close your eyes, and let the taste whisk you away to a snow-covered land where anything is possible, no enchanted wardrobe needed.

Turkish Delights from The Chronicles of Narnia

The Starving Chef

These homemade Turkish delights are chewy, sweet, and coated in powdered sugar, just like the treats from Narnia.

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Prep Time 15

Cook Time 1 15

Setting Time 10

Total Time 11 30

Course Copycat Recipes, Fictional Feasts

Cuisine British, Candy, Europe

Servings pieces

Equipment

Ingredients

FOR LOKUM

4 cups white sugar
1 ½ cups water for sugar
½ teaspoon citric acid
1 cup + 2 tablespoons cornstarch
4 cups + 10 teaspoons water for slurry
1 teaspoon rosewater extract or flavored extract of choice (fruit punch, raspberry, pomegranate, orange, etc.)
1 teaspoon red food coloring gel or your preferred color (green, purple, orange, etc.)

FOR CUTTING & DREDGING

2 cups cornstarch
3 cups powdered sugar

Instructions

In a heavy pot over medium-high heat, combine the sugar, citric acid, and 1 ½ cups of water. Whisk until the sugar is completely dissolved. Bring the sugar mixture to a rolling boil and simmer until it reaches 250°F (use a candy thermometer to confirm even temperature) or the soft ball stage of sugar. The liquid should start to appear syrupy. This could take about 15-30 minutes, depending on your stove's heat output. Do not stir — this will introduce air and bubbles and will cool the sugar.
Meanwhile, in a large jar, mix together the 4 cups + 10 teaspoons of water and 1 cup + 2 tablespoons of cornstarch to create a slurry. Shake vigorously until the cornstarch is completely mixed in and the water is cloudy. If you set the jar down, shake again vigorously to re-mix before using.
Very slowly pour the slurry into the syrup. The liquid may bubble, so make sure to pour in an even, slow stream while whisking constantly. The mixture should begin to turn into a clumpy gel. Stir continuously until the gel reaches the thickness of petroleum jelly — about 5-6 minutes.
Continue to stir the lokum every 8-10 minutes to prevent it from sticking to the bottom of the pot. Cook until the lokum reaches a medium-light shade of amber, about 45-60 minutes.
Prepare a 9×9 dish by spraying it lightly with cooking oil, then line the dish with parchment paper. Set aside.
When the lokum is a light golden color, remove it from the heat and stir in the red gel food coloring and the flavoring extract. Stir well to combine, scraping the sides and bottom of the pot as you go.
Pour the lokum into the prepared 9×9 dish. Spread into an even layer, then set at room temperature for 5-10 hours. The lokum will firm up as it sets. Do NOT refrigerate, or the lokum will "sweat" and melt the powdered sugar.
Dust a cutting board with cornstarch. In a 9×13 baking dish, spread an even, thick layer of powdered sugar for dredging the Turkish delights. When the lokum has firmed up, lift it from the dish, carefully flip it onto the prepared cutting board, and remove the parchment.
Dust the top of the lokum with cornstarch. Cut into individual, bite-sized pieces (about 25-50 pieces depending on size). Dredge each piece in the powdered sugar tray. Coat the Turkish delights completely with powdered sugar. Serve right away and enjoy!

STORING INSTRUCTIONS

Store the Turkish delights in an airtight container filled with powdered sugar and cornstarch (about a 2:1 ratio). Bury the Turkish delights in the powdered sugar while storing. Eat all of the Turkish delights within 72 hours — they are best fresh!