Levitating rose flavored pink Turkish delight with flower petals and dry rose buds on pink background ()
Known as “lokum” in Turkey, it is thought to have originated upon the request of a Sultan to his candymaker, who wanted a soft, chewy candy to enjoy. Many varieties and shapes can be found that incorporate nuts, fruit, rosewater, spices or chocolate, and are often sprinkled with a sugar-cornstarch or coconut flake mixture so that the final product does not stick together. It is a fun challenge to get the consistency right, and it opens a whole new world to candy-making, so here’s your best excuse to buy a candy thermometer. Delights usually require at least 10 hours to set, so leave your mixture to solidify overnight. This recipe makes 32 one-inch cubes.
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Ingredients & Supplies
9x9-inch pan – Aluminum Foil – Candy Thermometer – Whisk – Spatula – Chef’s Knife – 2 Saucepans
4 cups granulated sugar
4 1/2 cups water, divided
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rose water
2 drops red food coloring, optional
1 cup confectioners' sugar
1/2 cup coconut flakes, optional
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Gather the ingredients. Prepare a 9 x 9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside.
Place the granulated sugar, 1 1/2 cups of the water, and lemon juice in a medium saucepan over medium heat. Stir until the sugar dissolves and bring the mixture to a boil.
Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming and insert a candy thermometer to keep track of the temperature.
Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 °F on the candy thermometer. This process can take from 45 minutes to an hour. Bring the sugar syrup to 225 °F.
Place the remaining 3 cups of water in another, slightly larger saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps.
Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.
Once the sugar syrup is at 240 °F, remove it from the heat. Without too much delay, slowly and carefully pour it into the cornstarch mixture, whisking until it is fully incorporated. Whisking it in slowly will help avoid lumps.
Reduce the heat to low and simmer, whisking it every 8 to 10 minutes, for about an hour, until the candy has turned a light golden yellow color and is very thick and gluey.
Remove the pan from the heat and stir the rosewater and the food coloring into the preparation.
Pour the candy into the prepared pan and allow it to set uncovered overnight.
The next day, remove the candy from the pan using the foil as handles. Dust a clean and nonporous workstation with powdered sugar and flip the candy onto it. Carefully peel off the foil from the back and dust the top with more sugar. Use an oiled and sharp chef’s knife to cut the Turkish delight into small squares. Dust each side of the square with powdered sugar and/or coconut flakes to prevent stickiness.
Notes: If rosewater is not your thing, try orange extract, pomegranate arils or mint flavoring, which are common finds in Turkey. You can also build on the traditional recipe to make your own, like pumpkin spice or maple syrup variations.
(This recipe was adapted from the website The Spruce Eats.)
