Turkish Lokum (Turkish Delight)
Silky, jewel-toned cubes of Turkish delight dusted with powdered sugar and cornstarch. This iconic confection requires patience but minimal technique—just steady stirring and a cool setting time.
- Total time
- 45 min
- Servings
- 24
- Calories
- 86
Ingredients
- 2 cups granulated sugar
- 1.5 cups cornstarch, divided
- ½ cup powdered sugar
- 1.5 cups water
- 1 tablespoon cream of tartar
- 2 tablespoons cornstarch or potato starch
- 1 teaspoon rose water or orange blossom water
- 2 tablespoons unsalted butter
Instructions
- 1
Line an 8-by-8-inch square baking pan with parchment paper, pressing it flat into all corners and leaving 2 inches hanging over two opposite sides so you can lift the finished lokum out later.
- 2
Pour 1 cup cornstarch and 0.5 cup powdered sugar into a shallow bowl, stir them together with a fork until evenly mixed, then set this coating mixture near your stove.
- 3
Pour 1.5 cups water into a heavy-bottomed saucepan, add 2 cups granulated sugar and 1 tablespoon cream of tartar, then stir with a wooden spoon over medium heat until the sugar dissolves completely and the liquid looks clear, about 3 minutes.
- 4
Stop stirring and increase heat to medium-high; let the syrup bubble for 10 minutes without stirring so the mixture reaches 240°F on a candy thermometer (soft-ball stage), or until a small drop poured into cold water forms a soft, flexible ball.
- 5
While the syrup cooks, whisk 2 tablespoons cornstarch or potato starch with 0.5 cup water in a separate small bowl until no lumps remain.
- 6
Pour the cornstarch mixture slowly into the hot syrup while whisking constantly with a wire whisk; the mixture will bubble and thicken—keep whisking for 2 minutes until it looks like thick, pale pudding.
- 7
Reduce heat to medium-low and stir constantly with a wooden spoon for 10 minutes, reaching into the corners and across the bottom repeatedly so the mixture cooks evenly and becomes whiter and thicker.
- 8
Remove the pan from heat, stir in 2 tablespoons unsalted butter and 1 teaspoon rose water or orange blossom water until the butter melts and the fragrance is evenly distributed throughout.
- 9
Pour the warm lokum mixture into the parchment-lined pan, then use an oiled rubber spatula to spread it into an even, flat layer covering the entire bottom—oil the spatula so it doesn't stick.
- 10
Let the lokum cool at room temperature for at least 30 minutes until it feels firm and no longer sticky when you press your finger gently into the top.
- 11
Lift the lokum block out of the pan using the parchment paper overhang, then peel away the parchment and place the block on a cutting board.
- 12
Dip a sharp knife into hot water, wipe the blade dry, then cut the lokum into 1-inch squares by making parallel lines lengthwise, then crosswise—re-dip and wipe the knife before each cut so it slices cleanly without dragging.
- 13
Place the cornstarch and powdered sugar coating mixture into a zip-top bag, add the lokum squares a handful at a time, seal the bag, and shake gently for 10 seconds until every piece is evenly coated on all sides.
Tools you’ll need
- 8-by-8-inch square baking pan
- parchment paper
- heavy-bottomed saucepan, 3-quart
- wooden spoon
- candy thermometer
- small bowl
- wire whisk
- rubber spatula (oiled)
- sharp knife
- cutting board
- shallow bowl
- zip-top bag
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
