How To Make Turkish Delight (Lokum)

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 5 cups of white sugar and 1 cup of cold water to a pot on low heat.

Use a wet pastry brush to brush the sides of the pot to prevent crystallization.

Bring the mixture to a boil without stirring, brushing the sides every couple of minutes.

Use a temperature probe to monitor the temperature, aiming for a soft ball stage at around 118 degrees Celsius.

In a separate bowl, mix 1/2 cup of powdered gelatin with 1.5 cups of warm water and a couple of drops of red food coloring.

Once the sugar mixture reaches 118 degrees, turn the heat to low and add the gelatin mixture and 1 cup of corn flour, whisking to combine.

Let the mixture simmer on low heat for about 5 minutes, stirring occasionally to remove foam.

Turn off the heat and pour the mixture into a rectangular tray lined with baking paper and greased with vegetable oil.

Let the mixture cool at room temperature until it solidifies, which may take about 12 hours.

Once solidified, dust a chopping board with icing sugar and lift the Turkish Delight out of the tray.

Cut the Turkish Delight into uniform cubes using a ruler to measure, dusting each piece with icing sugar to prevent sticking.

Store the Turkish Delight in an airtight container in a cool, dry place.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens