Turkish Delight (Lokum)
Soft, chewy cornstarch-set candy scented with rosewater and studded with pistachios — a slow-cooked Ottoman confection, not the gelatin-set shortcut most Western versions use.
Vegetarian
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups granulated sugar
- 2 cups water, divided
- 1 cup cornstarch
- 1 tsp cream of tartar
- 1 tbsp lemon juice
- 2 tbsp rosewater
- 1 cup shelled pistachios, chopped
- 1 cup powdered sugar, for dusting
- 1/2 cup cornstarch, for dusting
Steps
- In a saucepan, dissolve the sugar in 1 cup of water with the lemon juice and bring to a boil until it reaches 240F (soft-ball stage).
- In a separate pot, whisk the cornstarch and cream of tartar with the remaining 1 cup of water until smooth, then cook over medium heat, stirring constantly, until it thickens into a thick paste.
- Slowly pour the hot sugar syrup into the cornstarch paste, whisking constantly to prevent lumps.
- Cook the combined mixture over low heat, stirring frequently, for 45-60 minutes until it turns pale gold and very thick.
- Stir in the rosewater and pistachios in the last few minutes of cooking.
- Pour into a greased, cornstarch-dusted pan and let set at room temperature for at least 4 hours, or overnight.
- Dust a work surface with a mix of powdered sugar and cornstarch, turn out the set candy, and cut into cubes. Toss the cubes in more of the sugar-cornstarch mix to prevent sticking.