Turkish Delight

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Line a 20 cm square tin with oiled cling film or baking paper.

   Mark done

2. Bring the sugar, water and lemon juice to the boil and cook to 118°C / 244°F on a sugar thermometer, about 12 minutes. Set aside.

   Mark done Start 12 min timer

3. In a separate large heavy pan, whisk the cornflour and cream of tartar into the 600 ml of water until completely smooth.

   Mark done

4. Cook over medium heat, whisking constantly, until it thickens into a thick, gluey white paste, about 5 minutes.

   Mark done Start 5 min timer

5. Pour the hot syrup into the starch paste in a slow stream, whisking hard the whole time.

   Mark done

6. Now reduce the heat to the lowest setting and cook for 60 to 80 minutes, stirring every 5 minutes and scraping the base.

   Mark done Start 60 min timer

7. The mixture will slowly change from opaque white to a pale golden translucent gel that pulls away from the sides in a mass.

   Mark done

8. Stir in the rosewater, pistachios and colouring, then pour into the tin and level the surface.

   Mark done

9. Leave uncovered at room temperature for at least 8 hours, or overnight, to set. Turn out, cut into cubes with an oiled knife, and toss in the combined icing sugar and cornflour.

   Mark done

Chef’s Tips

• An hour of slow cooking is the minimum. Undercooked lokum is opaque, starchy and will not set properly.
• Do not refrigerate it while setting. Room temperature and open air are what it needs.
• Re-toss the cubes in the coating after a day, as the first coat gets absorbed.

Pairing Suggestions

• Turkish coffee, which is the classic pairing
• Mint tea
• A bowl of pistachios

Storage & Reheating

Keeps 1 month in an airtight tin between layers of coating powder. Do not refrigerate — it weeps.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.