Recipe

Turkish Delight - Lokum Recipe

Add Step-by-Step Photos	Kutadkubilik / All my dishes 5 months ago Turkish Delight is a candy that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Ba... More Prep:15m Cook:70m Servings:8	Kutadkubili
	turkis lokum sweey delight hazelnut sugar

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Ingredients

• 4 cups granulated sugar

• 1 1/4 cups cornstarch

• 1 teaspoon cream of tartar

• 4 1/4 cups water

• 1 tablespoon lemon juice

• 1 cup confectioners sugar

• Almond oil

Directions

In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

U can also add 1 cup hazelnuts in this mixture

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Comments

berry 5 months ago said:
I LOVE Lokum........ thanks, 5 forks!

coconutgirl 5 months ago said:
Ooooh! I've been waiting to try making this candy. Thanks for sharing!

dixie_amazon 4 months, 1 week ago said:
I can't wait to try this! Thanks so much for posting this.

elgab89 4 months ago said:
Oh my god! This is my fave sweet in the world - but I gotta go now - must reach my pantry - I have some rose lokum somewhere in there....

shahrus 2 months ago said:
What I'd like to know is how you keep the jelly from sweating once it comes into contact with the confectioner's sugar. I've tried coating the jelly with corn starch powder first, then coating it with confectioner's sugar. No go. It still sweats.

A Turkish friend advised me to let the jelly "cure" for 2 days (he says that's what bakeries in Turkey do), then coat it with a mixture of equal parts confectioner's sugar and corn starch powder. Still no go.

Any advice on how to keep the jelly from sweating the confectioner's sugar off?

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