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Gift box filled with homemade Turkish delight.
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5 from 9 votes

Homemade Turkish Delight (Lokum)

A sweet fragrance jelly confection traditionally flavoured with rosewater and heavily dusted with icing sugar and cornflour. Homemade Turkish delight makes a fabulous foodie gift. Present in a pretty box tied with ribbon.
Prep Time15 mins
Cook Time1 hr 15 mins
Setting time8 hrs
Course: confectionary, Dessert
Cuisine: Middle Eastern
Keyword: candy, foodie gift, jelly, vegan
Servings: 36 pieces


  • 18cm square cake tin
  • non stick baking parchment
  • 2 large saucepans
  • sugar thermometer


  • a little vegetable oil for greasing
  • 1 litre (1¾pts) water
  • 1 tablespoon lemon juice
  • 800 g (1lb 12oz) granulated sugar
  • 125 g (4oz) cornflour
  • 1 teaspoon cream of tartar
  • 1–2 tablespoon rose water
  • few drops pink food colouring

To complete

  • 50 g (2oz) icing sugar
  • 15 g (½oz) cornflour


  • Line a 18cm (7in) square pan with non stick baking parchment and oil the paper.
  • Place 500ml (18floz) water, 1 tablespoon lemon juice and 800h (1lb 12oz) sugar in a heavy based saucepan and bring gently to the boil, stirring constantly until the sugar has dissolved. Once all the sugar has dissolved increase the heat, cover the pan with a lid and allow the mixture to boil for 1 minute.
  • Remove the lid. Continue to boil the syrup without stirring until the temperature reaches 115°C (139°F). Remove from the heat and set to one side.
  • Place 125g (4oz) cornflour and 1 teaspoon cream of tartar in a large saucepan and gradually stir in 500ml (18floz) water a little at a time. Once the cornflour and water have been combined, cook gently stirring with a wooden spoon all the time until the mixture forms a very thick gluey paste.
  • Remove from the heat and gradually beat in the sugar syrup a little at a time, beating well until smooth after each addition. Do not rush this step.
  • Return to the heat and bring slowly to the boil, stirring well, then reduce the heat and simmer very very gently for about 1 hour, stirring frequently. Make sure you get into the corners of the pan so that the mixture doesn’t catch. The mixture will turn a golden amber colour when it is cooked sufficiently.
  • Remove from the heat and stir in 1-2 tablespoon rose water and a few drops of pink food colour. Pour the mixture into the prepared tin and allow to set for at least 6 hours.

To complete

  • Sift 50g (2oz) icing sugar and 15g (½oz) cornflour together into a bowl. Then sift a little of sugar and cornflour mixture over the set Turkish delight.
  • Turn out onto a sheet of baking parchmentand dust with more icing sugar mixture. Cut into squares using a lightly oiled knife.
  • Drop the squares a few at a time into the remaining icing sugar mixture and toss to coat well.


  • It is important not to rush adding the sugar syrup to the cornflour mixture as any lumps that you allow to form at this stage will be impossible to remove from the Turkish delight mixture.
  • Very frequent stirring is essential during while cooking the Turkish Delight.
  • Store in a covered container in a cool dry place for up to 1 month.
  • Do not freeze.