Turkish Delight (Lokum)
Soft, tender, rose scented lokum dusted in icing sugar. Slow stirring gives you the proper chew.
- Time1 hr 30 plus setting
- LevelHard
- Costabout £0.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Oil a 18 cm square tin and line it with baking paper. Put the sugar, 200 ml of the water and the lemon juice in a pan. Stir over a low heat until dissolved, then boil without stirring until a thermometer reads 115C.
8 min - 2
Meanwhile, whisk the 120 g cornflour and the cream of tartar with the remaining 300 ml water in a large heavy pan until smooth. Bring to a simmer, whisking, until thick like glue.
4 min - 3
Gradually whisk the hot syrup into the cornflour paste. Turn the heat to low.
- 4
Simmer for 50 to 60 minutes, whisking every few minutes and then more often towards the end, until it is thick, glossy and pale amber.
55 min - 5
Stir in the rose water and a drop of colouring. Pour into the tin and level the top. Leave uncovered at room temperature for 8 hours or overnight.
480 min - 6
Mix the icing sugar and 20 g cornflour. Tip the lokum out, cut into cubes with an oiled knife and toss in the dusting mix. Store in a tin with the extra dusting mix between the layers.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
