This classic Turkish delight, known as Lokum, is a beloved confectionery featuring a delicate balance of sugar syrup and cornflour gel. The result is a soft, chewy square infused with the floral aroma of rose water and tinted a subtle pink. While it requires patience to cook the syrup to the correct consistency and allow time for setting, the process is straightforward and rewarding. Perfect for pairing with Turkish coffee or serving as an elegant dessert course, this homemade version offers a purity of flavor that store-bought versions often lack. The addition of toasted almonds provides a pleasant crunch, contrasting beautifully with the marshmallow-like interior.
Lokum ( Turkish Delight
Description
This classic Turkish delight, known as Lokum, is a beloved confectionery featuring a delicate balance of sugar syrup and cornflour gel. The result is a soft, chewy square infused with the floral aroma of rose water and tinted a subtle pink. While it requires patience to cook the syrup to the correct consistency and allow time for setting, the process is straightforward and rewarding. Perfect for pairing with Turkish coffee or serving as an elegant dessert course, this homemade version offers a purity of flavor that store-bought versions often lack. The addition of toasted almonds provides a pleasant crunch, contrasting beautifully with the marshmallow-like interior.Ingredients
Directions
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Combine 1 1/2 cups water, granulated sugar, and lemon juice in a thick-based pan.
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Stir over low heat until the sugar is completely dissolved, brushing sugar crystals off the sides of the pan with a bristle brush dipped in cold water.
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Bring the mixture to a boil and cook until it reaches the soft ball stage (115C / 240F) on a candy thermometer.
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Remove the sugar syrup from heat and set aside.
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In another thick-based pan, blend cornflour, cream of tartar, and 1 cup of cold water until smooth.
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Boil the remaining 2 cups of water and stir it into the cornflour mixture.
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Place the pan over low heat and stir constantly until the mixture thickens and bubbles, using a balloon whisk if lumps form.
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Gradually pour the hot sugar syrup into the cornflour mixture, stirring constantly.
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Bring the mixture to a boil and cook gently for 1 1/4 hours, stirring occasionally with a wooden spoon.
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Continue cooking until the mixture turns a pale golden color; ensure constant stirring to prevent sticking.
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Stir in rose water to taste and a few drops of red food coloring to achieve a pale pink tint.
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Blend in the toasted almonds if using, then remove the mixture from heat.
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Pour the mixture into an oiled 23 cm (9 inch) square cake tin.
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Leave the tin at room temperature for 12 hours to allow the lokum to set completely.
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Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish to create a coating mixture.
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Remove the set lokum from the tin and cut into squares using an oiled knife.
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Toss each square in the sugar-cornflour mixture to coat thoroughly.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1147.6kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 285.7g96%
- Dietary Fiber 1.6g7%
- Sugars 240.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in a sealed container with remaining sugar mixture sprinkled between layers to prevent sticking.
Variation - Creme de Menthe Lokum: Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring. Omit nuts.
Variation - Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water and use orange food coloring.
Variation - Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and coloring, and stir in 1/2 cup toasted chopped almonds or chopped walnuts. Note: Do not blanch almonds for this variation.
Tip: Brushing the sides of the pan with cold water during syrup cooking prevents unwanted crystallization.
