Description
This authentic Turkish Delight (Lokum) recipe offers a traditional sweet treat characterized by its jelly-like texture and delicate rosewater flavor. Made with simple ingredients such as sugar, cornstarch, and rosewater, it requires careful cooking and stirring to achieve the classic chewy consistency. Perfect for gifting or serving alongside Turkish coffee, this homemade Lokum provides a taste of Narnia-inspired Turkish confectionery.
Ingredients
Scale
For Lokum:
- 350 g (scant 2 cups) white sugar
- 175 ml (3/4 cup) water (for syrup)
- 1.8 g (1/4 teaspoon) citric acid
- 70 g (1/2 cup + 1 tablespoon) cornstarch
- 500 ml (2 cups + 5 teaspoons) water (for cornstarch)
- 1 1/2 teaspoons rosewater
- 10 drops red food coloring
For Cutting:
- 30 g (1/4 cup) cornstarch
For Dredging:
- 80 g (2/3 cup) cornstarch
- 45 g (1/3 cup) powdered sugar
Instructions
- Dissolving Sugar: Add the sugar, citric acid, and 175 ml water into a heavy-bottomed pan and mix until the sugar dissolves completely.
- Boiling Syrup: Bring the mixture to a boil on high heat, then reduce the heat to simmer and cook until the syrup reaches 250°F (hard ball stage), which takes about 15 to 30 minutes depending on your stove and altitude. Use a candy thermometer for accuracy.
- Preparing Cornstarch Mixture: In the meantime, combine 70 g cornstarch and 500 ml water in a jar, close, and shake vigorously until no lumps remain, or mix thoroughly in a bowl.
- Incorporating Cornstarch: Once the syrup reaches the target temperature, turn off the heat and gradually whisk in the cornstarch mixture until fully incorporated.
- Initial Thickening: Turn on the heat to medium-low and whisk continuously as the mixture begins to thicken and gel, which should take a few minutes.
- Simmering and Stirring: Lower heat to low and simmer the mixture, stirring gently every 6-7 minutes to prevent sticking and splattering, for 1 to 2 hours until it becomes thick but not gloopy, and takes a medium-dark amber color.
- Preparing Mold: Lightly oil a container with a surface area smaller than 35 in² (typical 5in x 7in glass container), or line with plastic wrap if desired despite creases.
- Checking Doneness: Around 1 to 1.5 hours, start judging texture and color; it may take up to 2 hours or more depending on your equipment and quantities. Stir more frequently when nearly done, about every 2 minutes.
- Adding Flavor and Coloring: When done cooking, turn off heat and stir in rosewater and red food coloring thoroughly. Pour mixture into the prepared container and let set at room temperature for at least 5 hours, preferably a full day especially in hot, humid conditions.
- Cutting Lokum: Sprinkle cornstarch on the set Turkish delight in the container, lift out a strip from the edge to remove the slab, sprinkle more cornstarch on the surface, and cut into approximately 1-inch cubes.
- Dredging the Cubes: Coat the Turkish delight cubes in a mixture of cornstarch and powdered sugar to prevent sticking.
- Serving Suggestions: Serve the Turkish delights with Turkish coffee and water on the side. Optionally, sandwich between plain biscuits like Biscoff for a popular Turkish treat variation. Store leftovers in the refrigerator covered with leftover dredging mixture and bring to room temperature before serving.
Notes
- Use a candy thermometer to reach the hard ball stage (250°F) accurately; adjust temperature for altitude (e.g., 240°F in Denver).
- Be gentle stirring after gelation to avoid thinning the starch gel.
- Oil the mold lightly to ease removal of the Lokum; plastic wrap lining can cause creases.
- The 5in x 7in mold yields about 40 1-inch cubes.
- Store Lokum covered with leftover cornstarch and powdered sugar mix in the fridge; consume within two weeks.
- Each 1-inch cube has approximately 45 calories, mostly from carbohydrates.
Nutrition
- Serving Size: 1 cube (approx. 1 inch)
- Calories: 45
- Sugar: 10 g
- Sodium: 1 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
