Lokum ( Turkish Delight )

READY IN: 2hrs 15mins
YIELD: 2 pounds




  • Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
  • Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.
  • Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat.
  • In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth.
  • Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat.
  • Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form.
  • Pour hot syrup gradually into cornflour mixture, stirring constantly.
  • Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
  • Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink.
  • Blend in nuts if used, and remove from heat.
  • Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.
  • Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
  • Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
  • Store in a sealed container with remaining sugar mixture sprinkled between layers.
  • 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
  • Orange Lokum:
  • Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring
  • Vanilla Lokum:
  • Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.