Try this Turkish Delight recipe, or contribute your own.
- Carbohydrate 15.936 g
- Cholesterol 0 mg
- Fat 0.016 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0032 g
- Serving Size 1 1 recipe (16g)
- Sodium 0.16 mg
- Sugar 15.936 g
- Trans Fat 0 g
- Calories 62 calories
Step-by-step
- Prepare a 9x9 pan by lining it with parchment paper.
- Combine the cornstarch, cream of tartar and 3 cups of water.
- Use a bowl with a spout or transfer to a pitcher for easy pouring.
- Set aside.
- Place the sugar, lemon juice and 1 ½ cups of the water in a large saucepan over medium heat.
- Stir until sugar dissolves and bring to a boil.
- Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
- Insert a candy thermometer.
- Boil the mixture until it reaches 240F.
- Add the cornstarch mixture, whisking constantly until it is combined and the mixture thickens.
- Reduce the heat to low and simmer for about an hour, stirring every ten minutes, until it is a light yellow and very thick.
- Remove from the heat and add the food coloring and rosewater.
- Rosewater can be hard to find so feel free to substitute lemon or vanilla.
- Pour candy into prepared pan and let it set, uncovered, overnight.
- The next day, remove the candy from the pan and cut into squares.
- Dust each square with powdered sugar and enjoy.
Reaching exactly 240 degrees Fahrenheit on a candy thermometer dictates whether this confection sets properly or remains an unmanageable liquid. Cooking sugar syrup requires vigilance. Brushing the sides of the saucepan with a wet pastry brush removes stray sugar crystals that would otherwise ruin the smooth texture. Traditional lokum relies on prolonged starch conversion. Simmering the combined starch and syrup mixture on low heat for one full hour drives off excess moisture. Stirring every ten minutes prevents scorching at the bottom of the pan.
Adjustments and Regional Origins
Historically documented in Ottoman texts, this starch and sugar gel was originally sweetened with honey and molasses before refined sugar became widely available. Modern dietary adjustments require careful handling. Cornstarch provides the primary gelling structure, meaning wheat flour cannot serve as a direct one-to-one substitute without altering the final firmness. Rosewater offers the classic floral note, though food-grade citrus extracts provide a reliable alternative.
- Monitor the thermometer constantly once the syrup approaches the soft-ball stage.
- Allow the poured candy to rest uncovered for at least twelve hours to ensure a firm exterior.
- Dust the cut squares generously with powdered sugar to prevent sticking during storage.
