Description

This Authentic Turkish Delight recipe from Narnia offers a traditional and fragrant sweet treat made from sugar, cornstarch, and rosewater. The delight is cooked slowly to achieve the perfect gel-like texture, infused with delicate rose flavor and adorned with cornstarch and powdered sugar to prevent stickiness. Perfectly paired with Turkish coffee or as a unique gift, this chewy confection is a classic taste of Turkey.

Ingredients

Scale

For Lokum:

350 g (scant 2 cups) white sugar
175 ml (3/4 cup) water (for syrup)
1.8 g (1/4 teaspoon) citric acid
70 g (1/2 cup + 1 tablespoon) cornstarch
500 ml (2 cups + 5 teaspoons) water (for cornstarch)
1 1/2 teaspoons rosewater
10 drops red food color

For Cutting:

30 g (1/4 cup) cornstarch

For Dredging:

80 g (2/3 cup) cornstarch
45 g (1/3 cup) powdered sugar

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Instructions

Prepare syrup base: Add sugar, citric acid, and 175 ml water into a heavy-bottomed pan and stir until the sugar dissolves completely.
Cook syrup to hard ball stage: Bring the mixture to a boil over high heat, then reduce to a simmer and monitor closely with a candy thermometer until it reaches 250°F (hard ball stage), which takes about 15-30 minutes depending on stove heat. Adjust for altitude as needed.
Make cornstarch slurry: While syrup cooks, combine 70 g cornstarch with 500 ml water in a jar and shake vigorously until smooth and lump-free, or mix thoroughly in a separate bowl.
Combine syrup and slurry: When syrup reaches 250°F, turn off the heat and slowly whisk in the cornstarch slurry until fully incorporated.
Thicken mixture: Turn heat to medium-low and whisk continuously until the mixture begins to thicken into a gel-like consistency within a few minutes.
Simmer to gel: Lower the heat to low and simmer gently for 1 to 2 hours, stirring every 6-7 minutes to prevent sticking and splattering. Stir more frequently and watch for texture and amber color changes as it approaches completion.
Prepare mold: Lightly oil a container (about 5in x 7in, less than 35 in² surface area) to prevent sticking of the Turkish delight slab.
Check doneness: Look for a thick but not gloopy texture and medium-dark amber color after 1–2 hours. Stir more frequently near the end (about every 2 minutes).
Add flavor and color: Remove from heat, stir in rosewater and red food coloring evenly, then pour mixture into the prepared mold and let cool at room temperature for at least 5 hours or preferably overnight.
Cut and remove slab: Sprinkle 30 g cornstarch in the container, loosen and lift out the slab. Sprinkle more cornstarch on top.
Cut into cubes and dredge: Slice the slab into approximately 1-inch cubes and dredge each piece in a mixture of 80 g cornstarch and 45 g powdered sugar to prevent sticking.
Serve and enjoy: Serve your Turkish delight alongside Turkish coffee and water for an authentic experience. These treats also pair well sandwiched between plain biscuits and make wonderful gifts.

Notes

Using a candy thermometer to reach the precise hard ball stage is essential for the correct texture. Without a thermometer, use the cold water test but be quick as the syrup heats fast past 220°F.
Be gentle when stirring after the mixture gels to avoid breaking starch chains and thinning the mixture.
Use a container smaller than 35 in² surface area to achieve proper thickness. Lightly oiling the mold helps release the slab, but plastic wrap can cause surface creases.
Store Turkish delight in the refrigerator covered with leftover cornstarch and powdered sugar mixture. Bring back to room temperature before serving and consume within two weeks.
Each 1-inch cube has approximately 45 calories, mainly from carbohydrates.

Nutrition

Serving Size: 1 cube (approx. 1 inch)
Calories: 45
Sugar: 11 g
Sodium: 2 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg