Turkish delight, known as lokum in Turkey, is a classic confectionery made from sugar, cornflour, and water, often flavoured with rosewater or lemon and dusted with icing sugar. This UK-friendly recipe produces soft, tender squares that set properly in our cooler climate, using glucose syrup to prevent crystallisation and citric acid to balance the sweetness. It is a genuinely rewarding sweet to make at home, with a texture far superior to most shop-bought versions.
Ingredients
- 450 g (2 1/4 cups) granulated sugar
- 120 ml (1/2 cup) water, for the sugar syrup
- 1 tsp lemon juice
- 100 g (3/4 cup) cornflour (cornstarch), plus extra for dusting
- 1 tsp cream of tartar
- 500 ml (2 cups) water, for the cornflour mixture
- 1 tbsp glucose syrup (or light corn syrup)
- 1 1/2 tsp rosewater (or 1 tsp vanilla extract)
- 1/2 tsp citric acid (optional, for tang)
- Red or pink food colouring (gel or paste, not liquid)
- Icing sugar (confectioners’ sugar), for dusting
Instructions
- Line a 20 cm (8 inch) square baking tin with baking parchment, leaving some overhang on two sides. Lightly oil the parchment with a neutral oil.
- In a large, heavy-bottomed saucepan, combine the granulated sugar, 120 ml (1/2 cup) water, and lemon juice. Stir gently over low heat until the sugar has completely dissolved. Increase the heat and bring to a boil. Insert a sugar thermometer and cook until the syrup reaches 115°C (240°F), the soft-ball stage. Do not stir once boiling.
- While the syrup heats, in a separate large bowl, whisk the cornflour, cream of tartar, and the remaining 500 ml (2 cups) water until smooth and free of lumps.
- When the sugar syrup reaches 115°C (240°F), slowly pour it into the cornflour mixture in a thin, steady stream, whisking constantly. The mixture will thin out; do not worry.
- Pour the combined mixture back into the heavy saucepan. Place over medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, for about 30–40 minutes. The mixture will thicken dramatically and become pale and glossy. It is ready when it is very thick, pulls away from the sides, and a spoonful holds its shape. The temperature should reach about 110°C (230°F) on the thermometer.
- Remove from the heat and stir in the glucose syrup, rosewater, citric acid (if using), and a few drops of food colouring. Mix until the colour is evenly distributed. The mixture will be very hot and sticky.
- Pour the hot mixture into the prepared tin. Smooth the top with an oiled spatula. Leave to cool completely at room temperature for at least 4 hours, or overnight, until firm and set.
- Once set, dust a clean work surface generously with icing sugar. Turn the Turkish delight out onto the surface and peel off the parchment. Using a sharp, oiled knife, cut into 2.5 cm (1 inch) squares. Roll each square in icing sugar to coat all sides.
- Store in an airtight container, layered with parchment paper, at cool room temperature for up to 2 weeks.
Tips
- Use a sugar thermometer: The soft-ball stage (115°C/240°F) for the syrup and the final cooking temperature (110°C/230°F) are critical. Without a thermometer, the mixture may not set properly.
- Stir constantly: The cornflour mixture can scorch easily. Keep stirring the entire time, especially towards the end, to ensure a smooth, lump-free texture.
- Adjust flavourings: Rosewater is strong; start with 1 teaspoon and add more to taste. If you prefer lemon, use 1 tablespoon of lemon zest and 1 teaspoon of lemon extract instead of rosewater.
- Dust generously: Turkish delight is very sticky. Roll each piece in icing sugar immediately after cutting, and re-dust just before serving if necessary.
Serving Suggestions
Serve Turkish delight as a sweet treat with Turkish coffee or strong tea. It also makes a lovely homemade gift, arranged in a box lined with parchment. For a festive twist, you can dip pieces in melted dark chocolate and sprinkle with crushed pistachios.
Variations
- Pistachio: Add 50 g (1/3 cup) of chopped pistachios to the mixture just before pouring into the tin.
- Mint: Replace rosewater with 1 teaspoon of peppermint extract and use green food colouring.
- Orange: Use orange blossom water instead of rosewater, and add 1 tablespoon of orange zest.
- Chocolate: Stir in 2 tablespoons of cocoa powder with the cornflour for a chocolate version.
Storage and Reheating
Store Turkish delight in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration. Do not freeze, as the texture will become grainy. If the pieces become sticky, re-roll them in icing sugar before serving. Turkish delight is best eaten at room temperature; there is no need to reheat.
Frequently Asked Questions
Why is my Turkish delight too soft or runny? This usually means the mixture was not cooked long enough. The final cooking temperature should reach 110°C (230°F). If it does not, the cornflour won’t thicken enough to set.
Can I use honey instead of glucose syrup? Yes, you can substitute honey for glucose syrup in equal amounts, but the flavour will change and the texture may be slightly softer. Use a mild honey.
Why did my sugar syrup crystallise? Crystallisation happens if you stir the syrup while it is boiling, or if there are sugar crystals on the sides of the pan. Wipe down the sides with a wet pastry brush before boiling, and do not stir once it starts boiling.
How do I get clean, neat squares? Use a sharp, oiled knife and wipe it clean between cuts. Dust the knife with icing sugar as well. Cutting while the delight is fully set is essential.
Can I make this without a sugar thermometer? It is risky, but you can test the syrup by dropping a little into cold water – it should form a soft ball that flattens when pressed. For the final mixture, a spoonful should hold its shape on a cold plate.
Is rosewater safe for everyone? Rosewater is generally safe, but some people may be allergic. If you are serving guests, mention the flavouring. For a nut-free version, avoid pistachios.
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