Lokum, also known as Turkish delight, is a sweet, chewy confection made with starch and sugar. It is often flavored with rosewater, mastic gum, bergamot orange, or lemon and may also contain nuts such as pistachios, hazelnuts, or walnuts. Lokum has a soft, jelly-like texture and is typically dusted with powdered sugar.
Lokum has a long history dating back to the 18th century. It is believed to have originated in the Ottoman Empire, where it was enjoyed by the sultans and their court. Lokum quickly became popular throughout the Middle East and eventually spread to Europe and the rest of the world.
Lokum- Turkish Delight
Turkish Delight is a soft and chewy candy has been known as Turkey's traditional sweet for centuries. More importantly, it is said to cure acne? Just sayin'. This light dessert uses very few ingredients (sugar, water, starch, and lemon juice) to make this delightful sweet.
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Servings: 24 pieces
Equipment
- 2 Small bowls
- Medium saucepan
- Whisk
- 8×8 baking dish lined with parchment paper
- Baking pan lined with parchment paper
- Instant read thermometer
Ingredients
Dusting Mixture
- 3½ tbsp Powdered sugar
- 3½ tbsp Cornstarch
Sugar Syrup
- 3 cup Superfine sugar
- 1¾ cup Cold water
- 1 medium Lemon, juiced
Lokum
- ⅗ cup Cornstarch, for final dusting
- 4½ tbsp Powdered gelatin
- 1½ tsp Rose water
- 1-2 drops Red food coloring or another color
Instructions
- Make Dusting Powder -Line baking dish with parchment paper. Combine powdered sugar and cornstarch in a small bowl. Sprinkle about 2 tsps over the bottom and sides of the baking dish.
- Make Sugar Syrup – Combine superfine sugar, lemon juice, water in a saucepan over medium-low heat. Heat gently until sugar is dissolved being careful not to reach a simmer.
- Cook Base – In a small bowl, combine cornstarch with ½ cup cold water. Whisk into sugar syrup along with gelatin. Bring to a boil and then reduce heat to medium and simmer 20 minutes, stirring to eliminate any lumps. The liquid is ready when it thickens and turns a pale yellow. It should be at 250℉ when inserting an instant read thermometer.
- Flavor and Set – Remove pan from heat to cool for 5 minutes. Stir in the rose water and red food coloring, if using. Pour mixture into the prepared baking dish. Leave on counter to set for anywhere from 12 hours (ideal) to 24 hours.
- Form Cubes – Dust a cutting board with some of the dusting mixture and then invert the Lokum on top of it. Remove the parchment. Using a long sharp knife or bench scraper. Cut straight down from top to bottom without dragging knife. Cut cubes that appeal to you in size. Dust each cube lightly in dusting mixture to coat.
- Dry Cubes – Place cubes on a parchment lined baking pan, leaving little space between each. Leave baking pan on counter for 24 hours to dry cubes. Sprinkle remaining dusting mixture over cubes and you've got Turkish Delight that's ready to eat.
Notes
- Turkish Delight is best served fresh but can be stored for a month on a counter between parchment layers in a airtight container. They don’t freeze well.
Nutrition
Calories: 114kcal | Carbohydrates: 30g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg