Discover how to create the iconic, chewy, and aromatic confection right in your own kitchen with this authentic Turkish Delight Recipe. Known as Lokum in its homeland, this delightful candy is surprisingly simple to make. Forget the store-bought versions; homemade Turkish Delight offers a superior texture and flavor that will transport you straight to the bustling bazaars of Istanbul. This guide will walk you through every step, ensuring perfect, fragrant cubes of sweetness every time.
Whether you’re a fan of the classic rosewater flavor or eager to experiment with other variations, this recipe is your key to mastering the beloved treat. We’ll demystify the process, from achieving the perfect sugar temperature to getting that signature chewy set.
What is Turkish Delight (Lokum)?
Turkish Delight, or Lokum, is a family of confections based on a gel of starch and sugar. This traditional sweet has a history stretching back hundreds of years in the Ottoman Empire. The texture is soft, chewy, and jelly-like, and it’s often flavored with rosewater, lemon, or orange and sometimes contains chopped nuts like pistachios or walnuts. The cubes are typically dusted with a generous coating of powdered sugar and cornstarch to prevent sticking.
Why You’ll Love This Turkish Delight Recipe
- Authentic Flavor: This recipe uses traditional ingredients and methods to capture the true essence of classic rosewater lokum.
- Simple Ingredients: You only need a handful of common pantry staples like sugar, cornstarch, and lemon juice to get started.
- Perfectly Chewy Texture: By following our precise temperature and timing guidelines, you’ll achieve that unmistakable soft, chewy bite that defines perfect Turkish Delight.
- Endlessly Customizable: While we focus on rosewater, we’ll also give you ideas for other delicious flavor variations to try. It’s a fantastic base for your creativity.
Essential Ingredients for Turkish Delight
Making an authentic Turkish Delight recipe requires just a few key ingredients. Precision is important, so I recommend using a kitchen scale for the best results.
- Granulated Sugar: The primary sweetener and structural component of the candy.
- Cornstarch: The crucial gelling agent that gives Turkish Delight its unique chewy texture. It’s also used with powdered sugar for dusting.
- Cream of Tartar: An acid that helps prevent the sugar from crystallizing, ensuring a smooth final product.
- Water: Divided for the sugar syrup and the cornstarch slurry.
- Lemon Juice: Adds a subtle brightness and also aids in preventing sugar crystallization.
- Rosewater: The classic, aromatic flavoring for authentic Lokum. Ensure you use food-grade rosewater.
- Food Coloring: A few drops of red or pink food coloring are optional but give the candy its traditional rosy hue.
- Powdered Sugar: Used in the dusting mixture to keep the cut pieces from sticking together.
For a different take on homemade sweets, you might enjoy these Chocolate Rum Balls, which are equally delightful and easy to make.
Equipment You’ll Need
You don’t need highly specialized equipment, but a few items are essential for success:
- Heavy-Bottomed Saucepan: To ensure even heat distribution and prevent scorching.
- Candy Thermometer: This is critical for accuracy. Cooking the sugar to the precise “soft-ball” stage (240°F / 115°C) is non-negotiable for the right texture.
- 8×8 Inch Baking Pan: A square pan is perfect for setting the candy and cutting it into uniform cubes.
- Whisk: For smoothly combining the cornstarch slurry and the sugar syrup.
- Fine-Mesh Sieve: For applying the dusting mixture evenly.
How to Make Turkish Delight: A Step-by-Step Guide
Follow these steps carefully for a foolproof batch of homemade Turkish Delight. The process involves patience, as the mixture requires a good amount of stirring and a long setting time.
Step 1: Prepare the Mold and Dusting Powder
First, prepare your setting pan. Grease an 8×8 inch baking pan with a neutral oil, then line it with parchment paper, allowing some overhang to act as handles. Grease the parchment paper as well. In a small bowl, whisk together 1/2 cup of powdered sugar and 1/4 cup of cornstarch. Dust the prepared pan generously with this mixture, reserving the rest for later.
Step 2: Create the Sugar Syrup
In a large, heavy-bottomed saucepan, combine 2 cups of granulated sugar, 3/4 cup of water, and 1 tablespoon of lemon juice. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil, attach a candy thermometer to the side of the pan, and continue to cook, without stirring, until the syrup reaches the soft-ball stage, which is 240°F (115°C).
Step 3: Make the Cornstarch Slurry
While the sugar syrup is heating, prepare the cornstarch base. In a separate medium saucepan, whisk together 1 cup of cornstarch, 1 teaspoon of cream of tartar, and 3 cups of cold water. Make sure there are no lumps. Place this pan over medium heat and bring the mixture to a boil, whisking constantly. It will thicken into a very thick, glue-like paste. Once it’s boiling and thick, remove it from the heat.
Step 4: Combine and Cook to Perfection
Once the sugar syrup has reached 240°F (115°C), carefully and slowly pour it into the cornstarch paste while whisking continuously. The mixture will be very hot. Return the saucepan to low heat and simmer for about 60-75 minutes, stirring with a heatproof spatula every 8-10 minutes to prevent it from catching on the bottom. The mixture is ready when it has turned a pale golden yellow and is very thick and sticky.
Step 5: Add Flavor and Set
Remove the pan from the heat. Stir in 2 tablespoons of rosewater and a few drops of red food coloring until evenly combined. The color will be more vibrant than the final product, which is normal. Immediately pour the hot mixture into your prepared pan and spread it evenly with an oiled spatula. Let it sit uncovered at room temperature for at least 8 hours, or preferably overnight, to set completely. Do not refrigerate it, as this will ruin the texture.
Step 6: Cut and Dust
Once fully set, use the parchment paper handles to lift the slab of Turkish Delight out of the pan onto a surface generously dusted with your remaining powdered sugar and cornstarch mixture. Dust the top of the slab as well. Use an oiled knife or pizza cutter to cut the candy into 1-inch cubes. Toss each cube in the dusting mixture, ensuring all sticky sides are coated. Your homemade Turkish Delight is now ready to serve!
If you’re a fan of chewy, sweet treats, you might also want to try our delicious pecan pie bars.
Tips for the Perfect Turkish Delight Texture
Getting the texture right is the most important part of this Turkish Delight recipe. Here are some expert tips:
- Trust the Thermometer: Do not guess the sugar temperature. Hitting exactly 240°F (115°C) is crucial for the final chewiness.
- Low and Slow is Key: The long, slow cooking time after combining the syrup and slurry is what develops the texture. Rushing this step will result in a soft, unset candy.
- Stir Diligently: Scrape the bottom and sides of the pan during the final cooking stage to prevent scorching, which can ruin the flavor.
- Patience During Setting: Allow the candy to set for the full time at room temperature. Don’t be tempted to put it in the fridge. For another no-bake treat that’s perfect for setting, try these peanut butter no-bake cookies.
Flavor Variations
While rosewater is classic, you can easily adapt this Turkish Delight recipe with other flavors. Simply substitute the rosewater with one of the following:
- Citrus Delight: Use 1 tablespoon of orange or lemon extract and a teaspoon of finely grated zest. Add yellow or orange food coloring.
- Mint Delight: Use 1-2 teaspoons of peppermint extract and a drop of green food coloring for a refreshing twist.
- Pistachio Delight: Stir in 1 cup of roughly chopped, unsalted pistachios along with the flavoring just before pouring the mixture into the pan.
How to Store Homemade Turkish Delight
Store your finished Turkish Delight in an airtight container at room temperature. It’s best to place parchment paper between layers to prevent sticking. Properly stored, it will last for up to a month. Avoid refrigerating it, as the moisture can cause the powdered sugar coating to dissolve and the candy to become overly firm.
Frequently Asked Questions
While it’s technically possible using the cold water test to check for the ‘soft-ball’ stage, it is not recommended for this recipe. A candy thermometer ensures the precision needed for the perfect texture, taking all the guesswork out of the process.
Store it in an airtight container at room temperature, with parchment paper between layers to prevent the pieces from sticking. Do not refrigerate it, as the cold and moisture will cause the candy to harden and the coating to dissolve. It can last for up to a month when stored properly.
The most traditional and iconic flavor of Turkish Delight is rosewater. Other classic flavors include lemon, bergamot orange, and mint. Often, nuts like pistachios or walnuts are also added.
Authentic, traditional Turkish Delight (Lokum) does not contain gelatin. Its unique chewy texture comes from a gel formed by cornstarch and sugar. Recipes that use gelatin are a modern shortcut and result in a texture that is closer to a gummy candy or Jell-O, rather than the classic soft chew of true Lokum.
The most common reason for Turkish Delight not setting is that the sugar syrup was not cooked to the correct temperature (240°F / 115°C), or the combined mixture was not simmered long enough. Both of these steps are crucial for developing the proper gel structure.
The Best Turkish Delight Recipe
This recipe provides all the details you need to create a truly special confection at home. With its delicate rose flavor and satisfyingly chewy texture, this homemade Lokum is a world away from mass-produced alternatives.
Turkish Delight Recipe (Authentic & Easy Lokum)
Ingredients
Equipment
Instructions
- Grease and line an 8x8 inch pan with parchment paper. In a small bowl, whisk together 1/2 cup powdered sugar and 1/4 cup cornstarch. Dust the prepared pan generously, reserving the rest.
- In a heavy-bottomed saucepan, combine granulated sugar, 3/4 cup water, and lemon juice. Stir over medium heat until sugar dissolves. Boil without stirring until a candy thermometer reads 240°F (115°C).
- While the syrup cooks, whisk 1 cup cornstarch, cream of tartar, and 3 cups cold water in a separate saucepan until smooth. Bring to a boil over medium heat, whisking constantly, until a thick paste forms. Remove from heat.
- Slowly pour the hot sugar syrup into the cornstarch paste, whisking constantly. Return the pan to low heat and cook for 60-75 minutes, stirring every 10 minutes, until the mixture is pale gold and very thick.
- Remove from heat and stir in the rosewater and optional food coloring. Pour into the prepared pan and spread evenly. Let it set at room temperature, uncovered, for at least 8 hours or overnight.
- Lift the set candy from the pan. Dust the top and your work surface with the remaining dusting mixture. Cut into 1-inch cubes with an oiled knife and toss each piece in the mixture to coat completely.
Notes
Do not refrigerate the Turkish Delight, as it will harden and lose its chewy quality.
Store in an airtight container at room temperature for up to one month.
Share Your Creation!
We’d love to see how your Turkish Delight recipe turned out! Snap a photo and share your sweet success with us. If you enjoyed making this recipe, please leave a comment below and share it on Pinterest for others to discover!
