Aplets (Apple Walnut Turkish Delight)

One of my all time favorite fantasy series is The Chronicles of Narnia.  I try to read them at least once a year, and it feels like coming home each time.  You can’t mention Turkish Delight without me thinking about Edmund and his Turkish Delight from the White Witch.  When I was younger, I never quite understood what the Turkish Delight was, even though my family got Aplets & Cotlets all the time, which are really just Turkish Delight with different fruits.  This year, I decided to make my own!

I was extremely pleased with how these turned out.  Just as good as I remember the Aplets & Cotlets being, but even fruitier!  So tasty.  You do need a candy thermometer for this one, but I promise it’s actually pretty easy!  There’s a lot less chance of burning it like you easily can with caramel.

I gave a tin of these to my grandma and pap for Christmas this year; my pap isn’t supposed to eat chocolate, so I had to make something I knew he could eat!  He liked them.  A lot.  He told me I should start selling them!  😉  Instead, I’ll just share the recipe so you all can make them yourselves!

I made a double batch of these so I had some to give away and enough to keep for my family, as we all love our aplets!  The sweet and sticky jelly-like candy mixed in with the walnuts is such a great treat.  If only I could eat them in Narnia, too!

What was your favorite book as a child?

Aplets (Apple Walnut Turkish Delight)

yields one 8x8 inch pan

Aplets (Apple Walnut Turkish Delight)

  • 1/3 cup apple cider (or apple juice)
  • 2 Tbsp cold water
  • 1 Tbsp lemon juice
  • 2 Tbsp gelatin (2 packets)
  • 2/3 cup apple cider (or apple juice)
  • 1 1/2 cups sugar
  • 1 cup walnuts, chopped
  • confectioner's sugar, for dusting

Lightly spray an 8×8 inch baking pan with oil. Spread the chopped walnuts evenly across the bottom of the pan.

In a small bowl, stir together the 1/3 cup apple cider, cold water, lemon juice, and gelatin. Set aside.

Place the 2/3 cup apple cider and sugar in a large saucepan over medium heat. Stir until the sugar has dissolved, and bring to a boil. Cook, without stirring, until it reaches 234ºF, the soft ball stage.

Remove from the heat, and stir in the gelatin mixture, until smooth.

Return to the heat, stirring, until the temperature goes up to 225ºF.

Pour the mixture over the nuts in the prepared pan. Loosely cover the pan with foil, and allow to sit at room temperature for about 12 hours to set.

Once firm, dust the top with confectioner’s sugar. Cut into squares, and turn out onto a surface dusted with confectioner’s sugar. Coat each square with sugar.

Place each sugar dusted square on a wire rack, and allow to sit for another 12 hours to firm up even more. Redust with confectioner’s sugar, and store in an airtight container.