The Tastiest Turkish Delight Recipe (Lokum)
The Tastiest Turkish Delight Recipeย โ Soft, slightly chewy,ย perfectly sweetย Turkish Delight is a classicย candyย that is incredibly easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Turkish Delight!
Turkish Dessert, the Ultimate Homemade Candy
Arenโt there some books you just never get tired of reading? Especially during the winter season, or stressful times, some stories are tried-and-true comforters.
For our family, the Chronicles of Narnia is a classic collection that we often read together. Our kids love the books so much, we have probably read them through a dozen times over the years.
Every time we read them, I feel the need to run out and buy Turkish Delight. If you donโt remember, these candies are firm jelly-ish squares featured in the books as the ultimate temptation for young Edmund.
After several trials and comparisons, weโve discovered homemade Turkish Delight tastes significantly better than the store-bought version. Plus, you can use various extracts to make nearly any flavor you like!
What is Turkish Delight?
Also known as Lokum, Turkish Delight candy has the soft squishy texture of gum drops, is typically speckled with chopped pistachios on the inside, and is generously coated with powdered sugar on the outside. This confection was known to be created as early as the 18th century in Turkey and Iran (Persia).
The most traditional flavor for homemade lokum is rosewater. However, in this Turkish Delight Recipe Iโve blended rosewater, orange, and raspberry. The rosewater is present but not quite as strong as the classic candy, and I find the orange and raspberry combination to be wonderfully bright and fruity together.
Ingredients You Need for Lokum
Here are the ingredients for making the best Turkish Delight from scratch:
- Granulated sugar
- Water
- Lemon juice
- Corn starch
- Cream of tartar
- Rosewater
- Orange extract
- Raspberry extract
- Salt
- Pistachios
- Powdered sugar/Confectioners’ Sugar
- Red food coloring
While many of these ingredients are optional โ including the rosewater, pistachios, and food coloring โ we love incorporating all of these elements for making absolutely the tastiest and prettiest Turkish Delight squares.
You can certainly skip the nuts for a uniform texture in each bite or if you have allergy concerns.
Feel free to try different extracts and additional goodies to create your own unique Lokum flavors!
How to Make Homemade Turkish Delight (Lokum)
First, prepare your workspace. Set two large 4-6 quart stock pots on the stovetop, and attach a candy thermometer onto one of the pots. Then set out a 9X9 inch baking dish. Line it neatly with foil and spray it generously with nonstick cooking spray. Set aside.
Into the pot with the thermometer, pour 4 cups of sugar and 1 ยฝ cups of water. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
Meanwhile, pour the remaining 2 ยพ cups of water in the second pot. Whisk in the lemon juice, cornstarch, and cream of tartar, making sure there are no clumps/lumps. Turn the heat on high and continue whisking until the cornstarch mixture forms a thick white paste that resembles petroleum jelly. Make sure there are NO clumps.
Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
Turn the heat back to medium and simmer, stirring occasionally, until the mixture looks like thick golden-orange jelly.
Again, NO CLUMPS! Itโs highly important that you whisk the Turkish Delight mixture well, at every step, to ensure there are no clumps of cornstarch left in the mixture. These little bits of cornstarch will turn hard like little rocks in each piece of candy.
Turn off the heat, stir in the rosewater, raspberry extract, orange extract, and salt. This is when you should add the food coloring if desired.
Pour half of the mixture into the prepared baking dish, and quickly sprinkle with chopped pistachios. Then pour the remaining candy mixture over the top before it cools and becomes too thick to pour.
Note: Two sets of hands in nice here as well. If you donโt care that the pistachios are directly in the center of the candy, you can simply mix them into the candy mixture and pour it in the pan all at once.
Place the dish in the refrigerator and chill until firm.
Once it has become solid, turn the Turkish Delight out of the dish onto a cutting board, and peel off the foil. Use a sharp knife to cut the candy into approximately 100 tiny squares.
Add powdered sugar to the empty baking dish. As you cut the homemade Lokum pieces, give them a good shake in the powdered sugar to coat on all sides.
Get the Complete Tastiest Turkish Delight Recipe Below. Enjoy!
The candy should be somewhat hard after chilling, but will soften as it sits at room temperature.
Move the coated Turkish Delight to an airtight container, and keep it at room temperature for up to 4 weeks.
I hope your family enjoys the sweet, fruity, classic candies as much as we do!
What Other Flavors Can I Use in this Turkish Delight Recipe?
Nearly any fruit extracts can be incorporated to make your favorite flavor of homemade Lokum.
Try lemon, lime, pineapple, or strawberry extracts for more versions with terrific fruitiness. Itโs fun to match the food coloring you choose with the color of the fruit!
You can also swap the chopped pistachios for almonds, walnuts, hazelnuts, or whatever nuts you prefer.
Looking for More Easy Homemade Treats?
- Bourbon Salted Caramel Candy Recipe
- Vanilla Orange Candied Cranberries
- Mexican Burnt Milk Candy Cubes (Leche Quemada)
- 4-Ingredient Pistachio Gelato Fudge
- Microwave Caramel Popcorn Recipe
- Easy Ginger Candy
- Fluffy Divinity Candy Confectionery
- Chocolate Peanut Butter Candy (Fudge Recipe)
- No-Bake Peanut Butter Balls
- Easy Cinnamon Pecan Praline
- Perfect Sopapilla with Honey Drizzle
- Cinnamon Roll Cookies with Icing Sugar
- Gluten-Free Vegan Fruit Pizza
The Tastiest Turkish Delight Recipe
Ingredients
- 4 cups granulated sugar
- 4 ยผ cups water divided
- 3 tablespoons lemon juice
- 1 ยผ cups cornstarch
- 1 teaspoon cream of tartar
- 2 tablespoons rosewater (optional)
- 1 ยฝ teaspoon raspberry extract
- 1 ยฝ teaspoon orange extract
- ยฝ teaspoon salt
- ยผ cup chopped pistachios (optional)
- 1 cup powdered sugar
- 4-6 drops red food coloring (optional)
Instructions
- Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.
- Pour 4 cups of sugar and 1 ยฝ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.
- Meanwhile, pour the remaining 2 ยพ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.
- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)
- Then turn the heat back to medium and simmer for approximately 45 minutes, stirring occasionally, until the mixture looks like thick golden-orange jelly.
- Turn off the heat, stir in the rosewater, raspberry extract, orange extract, and salt. Add food coloring if desired. Then pour half of the mixture into the prepared baking dish.
- Quickly sprinkle with chopped pistachios, then pour the remaining candy mixture over the top before it cools and becomes too thick to pour. (Two sets of hands in nice here as well. If you donโt care that the pistachios are directly in the center of the candy, you can simply mix them into the candy mixture and pour it in the pan all at once.)
- Place the dish in the refrigerator and chill for 30-60 minutes, until firm.
- Turn the Turkish delight out of the dish and peel off the foil. Use a sharp knife (or kitchen shears) to cut the candy into approximately 100 tiny squares.
- Add powdered sugar to the empty baking dish. As you cut the candy pieces, give them a good shake in the powdered sugar to coat them on all sides.
- The candy should be somewhat hard after chilling, but will soften as it sits at room temperature.
I was so excited to try this recipe. did everything like it says and it went great. I put it in the fridge and let it set to the next day. when I took it out to cut it it was still quite softe. so soft that it was impossible to cut. I managed to get a little piece and it tastes so good, but it lookes more like a blob than a square. What did I do wrong? I would really like to make it right..
Eh, extremely sweet with a weird cornstarch taste. I will say, I didn’t have rose water so I used a combination of vanilla extract and orange extract. Perhaps if I would have used the rosewater it masks the taste of the cornstarch but I’m not sure. I’ve never had Turkish Delight before so it’s hard to know if I didn’t right and don’t like it, or if I missed the mark with this recipe.
Wonderful texture, and I loved the pistachios in the middle, but WOAH! That’s way way way too much rose water. I should have trusted my instincts and used less than this recipe called for, but they were literally inedible and tasted like straight perfume. When I made them the second time, I used only a teaspoon and a half and it was very well-balanced. I’m not sure if you’re used to extremely poor quality rose water or what, but that’s an insane amount lmao
BTW, Can I make powdered sugar at home for the topping?
Hi Eva,
Yes, you can! Mix 1 cup granulated sugar + 1 tablespoon cornstarch and blend it on high speed in a blender or food processor.
I tried on my own and OMG this is the best recipe I ever tried! YUMM!!
no idea what i did wrong: was stirring near constantly for the 45 minutes, didn’t see any clumps, triple checked measurements, etc. i got a ton of lumps and the candies turned out disgusting๐ญ they would. not. set. left in the fridge for 5 hours, and still turned into mush when i picked them up. they tasted good, but strongly of cornstarch. HOW do i get the lumps out ??? i really wanted to make something nice for my mom and it turned out so gross i cant even eat one without spitting it out :(. any and all suggestions would be welcome. i got the sugar up to 240, added slowly, heated and stirred it for the full 45 minutes. very sad :( especially because it seems everyone else’s came out great! please help
Hi I’ve made this recipe multiple times and it’s now my go to for Lokum. Thank you for a great recipe !
It’s delicious and the texture is perfect. I find I sometimes have to remove from heat 10 min or so earlier but it could be the temp I’m cooking on.
Can I replace cornstarch for arrowroot powder?
Hi Dee,
In most recipes, the answer is yes. However, candy-making can be a little sensitive… So it should work, but I have not tried arrowroot in this recipe, so I can’t say for sure. (SORRY!) If you give it a try, please report back.