Lokum Lokum Recipe
Make Lokum Lokum Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lokum (Turkish Delight) Base
Add-ins & Coating
Method
Lokum (Turkish Delight) Base
- 1
Prepare pan and coating mix
Lightly butter an 8x8-inch (20x20 cm) square baking pan and line the bottom with parchment paper, leaving an overhang for easy removal. In a medium bowl, sift together 0.75 cups powdered sugar and 0.75 cups cornstarch; set aside for dusting and coating.
- 2
Make sugar syrup
Combine 4 cups granulated sugar, 2 cups water, and 2 tablespoons fresh lemon juice in a heavy-bottomed saucepan. Stir to dissolve sugar over medium heat. Attach a candy thermometer if available. Bring mixture to a gentle boil, then reduce heat and simmer without stirring until the syrup reaches 240°F (115°C) — the soft-ball stage — about 10–15 minutes. If you don't have a thermometer, simmer about 10–12 minutes until the mixture thickens slightly and becomes glossy.
- 3
Prepare cornstarch slurry
While the sugar syrup cooks, whisk 1 cup cornstarch with 1 cup cold water and 1 teaspoon cream of tartar in a separate heavy saucepan until smooth and lump-free. This will be the thickening base for the lokum.
- 4
Cook cornstarch mixture
Place the cornstarch pan over medium heat and cook, stirring constantly, until the mixture boils and turns translucent and thick — about 8–12 minutes. It should become a pudding-like paste that pulls away from the sides of the pan. Reduce heat to very low and continue to cook gently while you finish the syrup.
- 5
Combine syrup with cornstarch paste
When the sugar syrup reaches 240°F (115°C), slowly and carefully pour the hot syrup into the hot cornstarch paste in a thin stream while vigorously whisking (or use a spatula) to combine. Once combined, reduce heat to the lowest setting and simmer, stirring frequently, for 30–45 minutes. The mixture will thicken and become a glossy, elastic paste. If using, bloom 1 tablespoon gelatin in 2 tablespoons cold water for 5 minutes, then gently melt (microwave 10–15 seconds) and whisk into the lokum near the end of cooking for extra stability.
- 6
Flavor and color
Stir in 2 teaspoons rose water and 1 teaspoon orange blossom water and a pinch of salt. If using food coloring, add 2–3 drops and mix until evenly distributed. Taste and adjust aroma carefully — a little goes a long way.
- 7
Set in pan
Immediately pour the hot lokum mixture into the prepared pan, smoothing the top with a spatula. Sprinkle half of the chopped pistachios evenly over the surface and gently press them in so they adhere. Let the lokum cool to room temperature uncovered for 2 hours, then cover loosely with plastic wrap and let it set for at least 6 hours, preferably overnight, at room temperature (not refrigerated).
Add-ins & Coating / Finishing
- 8
Unmold and coat
Once fully set, lift the lokum from the pan using the parchment overhang and place on a cutting board dusted with the powdered sugar–cornstarch mix. Dust a sharp knife with the mix and slice the lokum into roughly 1-inch cubes. Toss cut pieces gently in the remaining powdered sugar–cornstarch mixture to fully coat all sides, shaking off excess. This prevents sticking.
- 9
Add nuts and final presentation
If desired, press additional chopped pistachios onto the sides of some cubes for a decorative look. Arrange the lokum on a tray or in small paper candy cups. Store in an airtight container layered with parchment paper at room temperature for up to 2 weeks. Avoid refrigeration (it can dry out the lokum).
- 10
Serving suggestion
Serve pieces at room temperature alongside Turkish coffee or tea. Provide extra powdered sugar–cornstarch for dusting at the table if pieces become sticky.