Making your own Turkish Delight is simpler than you think

Have you been missing your Turkish Delight treats? No need to worry if it’s been discontinued, because you can make your own. It is easy enough and delicious, but you already know that.

Turkish delight (also known as lokum) is known to have been produced in Turkey as early as the late 1700s. It is known for its intricate flavours and assorted Nuts.

Want to know the secret to the perfect flavour and aroma, like when you open the box? Well, it’s the combination of the Lemon and Rosewater that is the secret.

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Turkish Delight

5 from 1 vote

Recipe by Irene Muller Course: SweetsCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

45

minutes

Total time

50

minutes

A sweet treat that seems more complicated than it really is.

Ingredients

• Ingredients for Step 1

• 375 g or 375 ml (1 + 3/4 Cups + 2 tablespoons) Castor Sugar

• Juice of 1 Lemon, strained without pieces of lemon

• 300 ml of water

• Ingredients for Step 2

• 35 g (4 tablespoons) Gelatine Powder* (Tip 1)

• 80 g /80 ml cornflour * (Tip 2) (Mazeina)

• 200 ml of water

• Ingredients for Step 3

• 3 tsp Rosewater

• Red/Pink Food Colouring

• 1 pinch of Stabilizer/Xanthan Gum *(Tip 3)

• Ingredients for Step 4

• 40 g / 40ml (3/4 Cup) Cornflour

• 25 g 1/4 cup icing Sugar

Method

• Step 1
• Combine the sugar, lemon juice and 300ml of water into a medium pot. Stir over a low heat with a wooden spoon, until the sugar is dissolved then gently bring to the boil.
• Step 2
• In a small measuring jug, Combine the gelatine with 80g cornflour and 200ml water.
• First add spoon by spoon some warm sugar water to the cornflour and gelatine mix, Up to 4 spoon, then slowly add it to the pot stirring while slowly pouring into the sugar mix. Simmer on a low heat for 20 to 25 minutes.
• The mix will become thick like wallpaper paste. Remove from the heat and cool down.
• Step 3
• Add the rosewater, food colouring and stabilizer. You can use pink and a drop of red colouring, When it sets, it’s a lighter colour.
• *Pour into the prepared bowl and leave for 6 to 8 hours covered (do not refrigerate)
• Step 4
• When it’s set, oil knife and cut into blocks, roll the squares in cornflower first, and then cornflower and Icing sugar mix.
• Store in a metal tin (it prevents Turkish Delight from sweating

Recipe Video

Notes

• *1  The secret is in the Gelatine, one must use a good quality  Gelatine, and only powder Gelatine, after many flops I had, the stabilizer is keeping the Turkish Delight not to pull water from the gelatine.
• *2 Always mix your cornflower with water to cornflower and Not the cornflower into whichever mix, it will clot up. Always add some of the hot mixes to the Maizena mix first, cornflower
• *3 Xanthan Gum is available at any food store/Pharmacy selling at the health products section, it’s affordable.

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