TURKISH DELIGHT LOKUM - This is How to Make It Easy and Perfectly No-Color

rosewater

💰Cheaper: orange blossom water

Orange blossom water offers a similar floral flavor.

sugar

🥗Healthier: honey

Honey adds natural sweetness and flavor.

cornstarch

💰Cheaper: arrowroot powder

Arrowroot powder is a suitable thickening agent.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds or dried fruit can provide texture without allergens.

Add 300 milliliters of water and 1 tablespoon of lemon juice to a saucepan.

Add 700 grams of granulated sugar to the saucepan and stir gently until the sugar dissolves and begins to cook.

Cook the syrup for 15 minutes, checking the temperature with a kitchen thermometer.

When the syrup reaches 105 degrees, continue cooking until it reaches 114 degrees, checking for the softball stage by dropping some syrup into cold water.

In a separate bowl, add 100 grams of wheat starch, 600 milliliters of water, and 1 teaspoon of cream of tartar, and stir until combined.

Begin to cook the starch mixture, stirring continuously.

Once the mixture thickens, gradually pour in the syrup while stirring continuously until all the syrup is incorporated.

Continue to cook and stir for 40 minutes, setting a timer.

After 45 minutes, the lokum mixture should be ready to flavor and shape.

Prepare a stand using aluminum foil and baking paper to hold the mixture.

Flavor half of the lokum with hazelnuts and the other half with frozen rose petals and natural rose water, adding red coloring if desired.

Let the lokum rest in the fridge for 3 hours, or overnight for better results.

Mix 1/2 cup of powdered sugar with 1 tablespoon of starch.

Turn the lokum over the sifted mixture and cut it using kitchen scissors or a knife, sprinkling more mixture to prevent sticking.

Toss the cut pieces in the powdered sugar and starch mixture to coat them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens