Turkish Delight Recipe

If you've ever read The Lion, the Witch and the Wardrobe, then you already know Turkish Delight is the kind of candy that can start wars. This centuries-old Middle Eastern treat—known locally as Lokum—is chewy, lightly sweet, and delicately scented with flavors like rosewater, lemon, or orange blossom.

Forget the waxy, overly sweet store-bought versions. Homemade Turkish Delight is in a different league: soft and pillowy, dusted with snowy powdered sugar, and just sticky enough to make you feel like a kid again.

It’s naturally gluten-free, requires no gelatin, and feels surprisingly luxe for how simple it is to make. All you need is some sugar, cornstarch, and flavoring magic. Whether you're wrapping it for gifts, serving it after dinner with tea, or sneaking a piece before bed, this candy brings that perfect old-world charm.

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Ingredients (makes ~60 small pieces):

• Granulated sugar – 400g (2 cups)

• Water – 480ml (2 cups), divided

• Cornstarch – 90g (3/4 cup)

• Cream of tartar – 1/2 tsp

• Rosewater – 2 tsp (or lemon/orange blossom)

• Red food coloring – 1 drop (optional)

• Powdered sugar – for dusting

• Cornstarch – for coating

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Step-by-Step Instructions:

1. Make the sugar syrup (10–12 minutes):
In a medium saucepan, combine 1 cup water and all the sugar. Stir over medium heat until dissolved. Increase to high and boil without stirring until the mixture reaches 115°C (240°F, soft-ball stage). Use a candy thermometer. Remove from heat and set aside.

2. Make the starch base (10 minutes):
In a separate large saucepan, whisk 3/4 cup cornstarch, cream of tartar, and 1 cup water until smooth. Place over medium heat, stirring constantly, until it thickens into a glue-like paste.

3. Combine and cook (45–60 minutes):
Gradually pour the hot sugar syrup into the thickened starch mixture while whisking constantly. Reduce heat to low and simmer gently, stirring often, for 45–60 minutes. The mixture will become glossy and thick, like a stretchy gel. Don’t rush—this is where the magic happens.

4. Add flavor and color (1 minute):
Stir in rosewater and a drop of food coloring if using. Mix well.

5. Pour and set (4+ hours):
Line a small baking dish (8x8 in) with parchment paper and dust generously with a 50/50 mix of powdered sugar and cornstarch. Pour the hot mixture in and smooth the top. Let it sit uncovered at room temperature for at least 4 hours, preferably overnight.

6. Cut and coat (10 minutes):
Dust a sharp knife with powdered sugar. Cut the set candy into squares or rectangles. Toss them in more powdered sugar and cornstarch to coat and prevent sticking.

7. Store properly:
Keep Turkish Delight in an airtight container at room temperature, separated by parchment. It keeps for 1–2 weeks (if it lasts that long!).

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Pro Tip:

Don’t skimp on the simmering. That long cook time gives Turkish Delight its signature bounce and chew. And make sure everything is coated well in powdered sugar to avoid stickiness. Want to go luxe? Add chopped pistachios or a dusting of edible dried rose petals before it sets.