Preparation

When the White Witch offered Edmund Turkish Delight in C.S. Lewis's Narnia, it was meant to represent the most tempting thing imaginable—a sweet so perfect it clouds judgment. While we can't promise this version comes with enchanted powers, its delicate rose flavor and tart pomegranate notes create a confection worthy of Narnian royalty.

Traditional Turkish Delight (lokum) has been made for centuries, but this interpretation adds pomegranate, a fruit that appears in mythologies from Persia to Greece, always symbolizing temptation, abundance, and transformation—themes that resonate perfectly with Edmund's journey.

Creating the Delight

1. Lightly oil an 8x8 inch square pan and line it with plastic wrap, leaving overhang on the sides. Oil the plastic wrap as well.
2. In a medium saucepan, combine 3 cups sugar, 1 1/2 cups water, and cream of tartar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Let it boil without stirring until it reaches 240°F on a candy thermometer (soft-ball stage), about 10-15 minutes.
3. While the sugar syrup cooks, in another large saucepan, whisk together 1 cup cornstarch and 3 cups cold water until smooth and no lumps remain.
4. Place the cornstarch mixture over medium heat and stir constantly. It will thicken considerably—keep stirring until it becomes a thick, translucent paste, about 10 minutes.
5. Once the sugar syrup reaches temperature, very carefully and slowly pour it into the cornstarch paste while stirring constantly. The mixture will bubble vigorously—be cautious.
6. Reduce heat to low and continue cooking, stirring frequently, for about 45 minutes to 1 hour. The mixture should become golden, translucent, and pull away from the sides of the pan.
7. Remove from heat and stir in the rosewater, pomegranate molasses, and food coloring if using. Gently fold in the pomegranate arils.
8. Pour the mixture into your prepared pan, smoothing the top. Let it set at room temperature, uncovered, for at least 12 hours or overnight.
9. Mix the powdered sugar and remaining 1/4 cup cornstarch together. Dust a cutting board generously with this mixture.
10. Turn the set candy out onto the board and peel off the plastic wrap. Using an oiled knife, cut into squares.
11. Toss each piece in the sugar-cornstarch mixture to coat all sides, preventing sticking.

Storage: Layer between parchment paper in an airtight container. These will keep for several weeks, though like Edmund, you may find them impossible to resist.