Turkish delight, known as lokum in Turkey, is a chewy, jelly-like confection traditionally flavored with rosewater or lemon and dusted with powdered sugar. This New York-style version adapts the classic for American kitchens, using cornstarch and cream of tartar for a reliably firm yet tender texture that doesn’t require a sugar thermometer. It’s a surprisingly simple candy to make at home, yielding a sophisticated treat perfect for gifting or enjoying with coffee.
Ingredients
- 3 cups (600 g) granulated sugar
- 1 cup (240 ml) water, divided
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon cream of tartar
- 1 cup (120 g) cornstarch, plus more for dusting
- 1/4 teaspoon salt
- 1 tablespoon (15 ml) rosewater (or 1 teaspoon vanilla extract)
- 1/2 cup (60 g) powdered sugar, for coating
- 1/4 cup (30 g) cornstarch, for coating
- Optional: 1/2 cup (60 g) chopped pistachios
Instructions
- Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving overhang on two sides. Lightly oil the plastic wrap.
- In a medium saucepan, combine the sugar, 1/2 cup (120 ml) of the water, and lemon juice. Stir over medium heat until the sugar dissolves, then stop stirring. Bring to a boil and cook until the syrup reaches 240°F (115°C) on a candy thermometer, about 10 minutes. If you don’t have a thermometer, the syrup should form a soft ball when a drop is placed in cold water.
- Meanwhile, in a large heavy-bottomed saucepan, whisk together the remaining 1/2 cup (120 ml) water, cream of tartar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5 minutes.
- Slowly pour the hot sugar syrup into the cornstarch mixture while stirring constantly. The mixture will bubble; keep stirring. Reduce heat to low and cook, stirring frequently, for 30 minutes. The mixture will become very thick and pale golden. It should pull away from the sides of the pan.
- Remove from heat and stir in the rosewater (or vanilla) and pistachios, if using. Pour into the prepared pan and smooth the top. Let cool completely at room temperature, then refrigerate uncovered for at least 6 hours, or overnight, until fully set.
- In a small bowl, whisk together the powdered sugar and 1/4 cup cornstarch for coating. Dust a cutting board with some of this mixture.
- Lift the set Turkish delight out of the pan using the plastic wrap. Cut into 1-inch (2.5 cm) squares with a sharp knife. Toss each piece in the coating mixture until well covered.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Re-coat with powdered sugar if they become sticky.
Tips
- Use a candy thermometer: The sugar syrup must reach 240°F (115°C) for proper set. Without a thermometer, the cold-water test works, but a thermometer is more reliable.
- Stir constantly during the final cook: The cornstarch mixture can scorch easily. Use a heavy-bottomed pan and keep stirring to avoid burning.
- Be patient with setting: The Turkish delight needs at least 6 hours in the fridge to set firmly. Cutting too early will result in a sticky mess.
- Substitute rosewater: If rosewater is too floral, use 1 teaspoon of vanilla extract or 1 tablespoon of orange blossom water. The flavor will change but the texture remains the same.
Serving Suggestions
Serve Turkish delight with strong Turkish coffee or mint tea. It also pairs beautifully with dark chocolate or as a topping for vanilla ice cream. For a classic presentation, arrange pieces on a small plate with a dusting of powdered sugar and a few pistachios.
Variations
- Citrus: Replace rosewater with 1 tablespoon of orange zest and 2 tablespoons of orange juice.
- Chocolate: Stir in 1/4 cup (30 g) cocoa powder with the cornstarch mixture.
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom with the rosewater.
- Nutty: Fold in 1/2 cup (60 g) of chopped almonds or walnuts instead of pistachios.
Storage and Reheating
Store Turkish delight in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to 1 month. If the pieces become sticky, dust them again with the powdered sugar-cornstarch mixture. Do not freeze, as the texture will become grainy. There is no need to reheat; serve at room temperature.
Frequently Asked Questions
Can I make Turkish delight without a candy thermometer? Yes, use the cold-water test: drop a small amount of syrup into a bowl of cold water. If it forms a soft, pliable ball that flattens when removed, it’s ready. This test is less precise but works.
Why is my Turkish delight too soft or runny? The syrup likely didn’t reach 240°F (115°C), or the final cooking time was too short. Make sure to cook the mixture until it pulls away from the sides of the pan.
Can I use honey instead of sugar? Honey will change the flavor and texture, making the candy softer and stickier. It’s not a direct substitute; use a recipe designed for honey if you prefer that.
Is rosewater safe for everyone? Rosewater is generally safe, but some people may be allergic. If you’re serving guests, mention it, or use vanilla extract as a neutral alternative.
How do I cut Turkish delight cleanly? Use a sharp knife and wipe it clean between cuts. Dust the knife with powdered sugar to prevent sticking.
Can I double the recipe? Yes, but use a larger pan (9×13-inch) and increase the cooking time slightly. Ensure the mixture reaches the same consistency.
Related
- Baguette and Jam: A Simple French Classic
- Baguette Baking Pan: Recipe & Tips for Perfect Loaves
- Baguette Coating Ideas: 10 Toppings to Try
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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