Xanthan Gum –This helps to stabilise the mixture and prevent sweating after it’s made. You can leave it out, but you may run into problems later as a result. Sugar –Only use regular caster sugar in Turkish delight (superfine in the US). If you use golden caster or brown sugar it will make it too dark, so you won’t get that delicate pink colour. Making a successful batch of Turkish delight depends upon the timing of a few ingredients and a candy thermometer. If it hasn’t set, allow another 8 hours or if possible another day to set; as humidity, coolness of the room may impact drying time. .

Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan.

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At Özerlat we’ve matched our authentic Turkish coffees with lokoum from the legendary confectionery house Haci Bekir, which was established by master confectioner Bekir Efendi in Istanbul in 1777 (making Haci Bekir one of the oldest 100 companies in the world). Flavor and set the candy: Remove from the heat and set aside for 5 minutes. Stir in the rose water and 1 to 2 drops of red food coloring. (If using chopped nuts, stir them in now.) Pour the mixture into the prepared dish. Leave it in a cool place on your countertop overnight. Ten to 12 hours is ideal, but if you’d like it to set even more you can leave it for up to 24 hours. Rosewater is one of the most common flavors of Turkish delights but there are endless variations. Once you start making it at home there is little doubt you will come up with a few of your own. Homemade Turkish delight is softer than the commercially available ones, as there are no preservatives in them. Nuts are also common. When using nuts you only need to add about 2 ounces or about a ½ cup of nuts. Make sure you chop them before adding to the candy.

Rose Water –The key flavour. It’s best not to substitute this if you can help it. Rose is the traditional Turkish delight flavour after all! Making candy is both an art and a science. Follow the tips below for a successful candy making experience every time. Haci Bekir, a well-known confectioner, became famous due to his ingenious use of white sugar and cornstarch. He was summoned to the Topkapi Palace to pioneer the development of what is today one of Turkey’s hallmark confections. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan.

Add the cornflour and xanthan gum into a jug then pour over 200ml (3/4 Cup + 1 tbsp) of water. Mix until the cornflour has dissolved.

Real Turkish delight is made with real sugar without glucose syrup and doesn’t contain gelatin making it suitable for vegetarians, vegans, and those following halal and kosher diets. Place the pan on a low heat and stir gently until the gelatine all melts. Add 1tspn sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer gently for 20 mins.The Turkish name Lokum is derived from the Arabic word luqma, meaning mouthful, morsel. Originally called “rahatu’l – hulkum,” rahat meaning ‘with ease,’ as the lokum comforted the throat and was easily swallowed.Eventually people called the candy “rahat lokum” and then simply "lokum." Afiyet Olsun," as we say in Turkish, which means “May you be happy and healthy with this food.” I hope you enjoy making this lokum recipe in your home as much as I do in mine. Table of Contents