Turkish delight, known as lokum in Turkey, is a chewy, gel-like confection traditionally flavored with rosewater, lemon, or mastic, and often studded with pistachios or hazelnuts. This homemade version captures the authentic taste—delicately floral, gently sweet, and soft with a satisfying bite—without any special equipment. The key is cooking the sugar syrup to the correct temperature and beating the starch mixture thoroughly, which yields a smooth, tender texture that melts in your mouth.
Ingredients
- 3 cups (600 g) granulated sugar
- 1 1/4 cups (300 ml) water, divided
- 1 teaspoon (5 ml) lemon juice
- 1 cup (120 g) cornstarch
- 1 teaspoon (5 g) cream of tartar
- 2 tablespoons (30 ml) rosewater (or 1 teaspoon rose extract)
- 1/2 cup (70 g) pistachios, roughly chopped (optional)
- 1 cup (120 g) powdered sugar, for dusting
- 1/4 cup (30 g) cornstarch, for dusting
Instructions
- Lightly oil an 8-inch (20 cm) square baking pan and line it with plastic wrap, leaving overhang on two sides. Set aside.
- In a heavy-bottomed saucepan, combine the sugar, 3/4 cup (180 ml) of the water, and the lemon juice. Stir over medium heat until the sugar dissolves, then stop stirring. Clip a candy thermometer to the pan and bring the syrup to 240°F (115°C) (soft-ball stage). This takes about 10–15 minutes. Do not stir once it boils.
- While the syrup heats, in a large bowl whisk together the cornstarch and cream of tartar. Gradually whisk in the remaining 1/2 cup (120 ml) water until smooth and lump-free.
- When the syrup reaches 240°F (115°C), remove it from the heat. Slowly pour it into the cornstarch mixture in a thin stream, whisking constantly. The mixture will be very hot and may splatter—use caution.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, for 20–25 minutes. The mixture will thicken and become pale and translucent. It is ready when it pulls away from the sides of the pan and forms a thick, glossy paste. To test, drop a small amount onto a cold plate; it should set without spreading.
- Remove from heat and stir in the rosewater (or rose extract) and pistachios, if using. Quickly pour into the prepared pan and smooth the top with a spatula. Let cool completely at room temperature, uncovered, for at least 3 hours, or until firm and set.
- Once set, dust a clean work surface with a mixture of powdered sugar and cornstarch. Turn the Turkish delight out onto the surface, peel off the plastic wrap, and dust the top. Cut into 1-inch (2.5 cm) squares using a sharp knife or kitchen scissors, dusting the blade with the sugar mixture as needed.
- Roll each piece in the remaining powdered sugar and cornstarch mixture to coat thoroughly, shaking off excess. Store in an airtight container.
Tips
- Use a candy thermometer: The sugar syrup must reach 240°F (115°C) for the correct texture. If it doesn’t reach this temperature, the delight will be too soft; if it exceeds it, the candy will be hard.
- Stir constantly during the final cooking: The cornstarch mixture can scorch easily. Use a heavy-bottomed pan and keep stirring to avoid burning.
- Substitute for rosewater: If you don’t have rosewater, use 1 teaspoon of rose extract or 2 tablespoons of orange blossom water. For a non-floral version, use 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon zest.
- Common mistake: Adding the hot syrup too quickly to the cornstarch can cause lumps. Pour it in a slow, steady stream while whisking continuously.
Serving Suggestions
Serve Turkish delight as a sweet treat with tea or Turkish coffee. It is also a classic accompaniment to ice cream or yogurt. For a festive presentation, arrange the cubes on a platter with dried apricots, figs, and dates, or use them as a topping for cakes and pastries.
Variations
- Lemon: Replace the rosewater with 2 tablespoons of lemon juice and add 1 teaspoon of grated lemon zest.
- Mint: Use 1/2 teaspoon of peppermint extract instead of rosewater and tint with a drop of green food coloring.
- Chocolate: After the mixture has cooked, stir in 2 tablespoons of cocoa powder and 1/2 teaspoon of vanilla extract.
- Pomegranate: Substitute 2 tablespoons of pomegranate molasses for the rosewater for a tangy, fruity flavor.
Storage and Reheating
Store Turkish delight in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as it will become sticky and hard. For longer storage, freeze in a single layer in a freezer-safe bag for up to 3 months; thaw at room temperature before serving. Turkish delight is best served at room temperature and does not need reheating.
Frequently Asked Questions
Why is my Turkish delight too soft?
Your syrup may not have reached 240°F (115°C), or the starch mixture wasn’t cooked long enough. Use a candy thermometer and cook until the mixture pulls away from the sides of the pan.
Why is my Turkish delight too hard?
This usually happens if the syrup was cooked above 240°F (115°C) or if the starch mixture was cooked too long. Keep a close eye on the temperature and remove from heat as soon as it reaches the correct stage.
Can I use agar-agar instead of cornstarch?
Yes, but the texture will be different—firmer and more jelly-like. Use 2 tablespoons (20 g) of agar-agar powder mixed with the water, and skip the cream of tartar. Cook until it thickens and sets.
How do I get a clean cut?
Use a sharp knife or kitchen scissors and dust them with powdered sugar before each cut. Wipe the blade clean between cuts to avoid sticking.
Can I make this without a candy thermometer?
Yes, but it’s trickier. You can test the syrup by dropping a small amount into cold water; it should form a soft ball that flattens when removed. However, a thermometer is more reliable.
Is rosewater essential?
No, you can use other flavorings like orange blossom water, lemon, or vanilla. Rosewater is traditional, but the recipe is flexible.
Related
- Cassoulet Casserole: Easy One-Dish Recipe
- Classic Cassoulet Casserole Recipe
- Cassoulet Variations: Classic & Modern Twists
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).