Turkish Lokum

Ingredients

• 2 cups granulated sugar
• 1 cup cornstarch
• 1.5 cups water
• ½ teaspoon cream of tartar
• 2 teaspoons rose water
• ½ cup unsalted shelled pistachios, finely chopped
• ¾ cup powdered sugar
• ¾ cup cornstarch for coating
• 2 drops food coloring (optional, rose or red)

Instructions

1. 1

   Combine 2 cups granulated sugar, 1.5 cups water, and 0.5 teaspoon cream of tartar in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely, then stop stirring — you want to prevent crystallization. Once the mixture is clear and boiling, insert an instant-read thermometer and let it cook without stirring until it reaches 240°F (soft-ball stage), about 12–15 minutes. You'll notice the bubbles will change from large and vigorous to smaller and more delicate as the syrup concentrates.

2. 2

   While the syrup cooks, whisk together 1 cup cornstarch and 0.75 cup powdered sugar in a small bowl. This prevents lumps in your final candy.

3. 3

   Line an 8×8-inch square baking pan with parchment paper, letting the edges hang over the sides — this makes it easy to pull out later. Dust the bottom and sides generously with cornstarch-powdered sugar mixture, about 3 tablespoons total. This is your release agent and will coat the finished candy.

4. 4

   Once the syrup reaches 240°F, remove the pan from heat and let it cool undisturbed for 2 minutes — this allows the temperature to stabilize. Stir in 2 teaspoons rose water and 2 drops of food coloring if using. The mixture will become slightly thicker and more opaque.

5. 5

   Gradually whisk the cornstarch-sugar mixture into the hot syrup, stirring constantly and scraping the sides and bottom of the saucepan with a rubber spatula. The mixture will initially look grainy and thick, but keep stirring — after about 3–4 minutes of vigorous stirring, it will transform into a smooth, glossy paste. You'll feel the resistance increase as you stir — this is the starch absorbing the liquid and creating that signature gel texture.

6. 6

   Fold in 0.5 cup finely chopped pistachios with a spatula, distributing them evenly throughout the paste.

7. 7

   Pour the hot gel mixture into your prepared pan, spreading it into an even layer about 1 inch thick. Use an offset spatula or the back of a spoon dipped in water to smooth the top — dampening your tool prevents sticking.

8. 8

   Let the lokum rest at room temperature, uncovered, for at least 4 hours or overnight. The surface will firm up and dry slightly, forming a light crust, while the interior stays soft and gel-like.

9. 9

   Using the parchment overhang, lift the entire slab onto a cutting board. Cut the lokum into 1-inch squares using a sharp knife dipped in warm water — wetting the blade prevents sticking and gives you clean edges. You should yield about 24 pieces.

10. 10

    Mix the remaining 0.75 cup cornstarch and leftover powdered sugar together in a shallow bowl. Working in batches of 6–8 pieces, toss the lokum cubes until every surface is evenly coated — this prevents them from sticking together and gives them that authentic dusted appearance.

11. 11

    Transfer the coated lokum to an airtight container, layering pieces with more cornstarch mixture between layers. Store at room temperature for up to 2 weeks — the starch coating will keep them separate and dry, though they'll soften slightly as they age, developing an even more luxurious, tender crumb.

Tools you’ll need

• medium heavy-bottomed saucepan
• instant-read thermometer
• small mixing bowl
• whisk
• 8×8-inch square baking pan
• parchment paper
• rubber spatula
• offset spatula
• sharp knife
• cutting board
• shallow bowl
• airtight container

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