Homemade Turkish Delight with Rose Water and Cornstarch
Traditional Turkish lokum made with gelatin, cornstarch, and delicate rose water flavoring. This confection has a soft, jelly-like texture that sits between marshmallow and gummy candy. The recipe requires patience as the candy needs to set overnight and air dry for 24 hours, but the result is an authentic Middle Eastern sweet that's perfect for special occasions or as an elegant gift. Optional red food coloring creates the classic pink hue, while edible glitter adds a festive touch.
Ingredients
- 3 ½ tablespoons powdered sugar
- 3 ½ tablespoons cornstarch
- 3 cups superfine or baker's sugar
- 1 ¾ cups cold water
- 1 medium lemon, juiced
- ½ cup cold water
- ½ cup cornstarch
- 2 tablespoons cornstarch
- 4 ¾ tablespoons powdered gelatinagar powder1:4vegan
Use 1 tablespoon agar for vegetarian version
- 1 ½ teaspoons rose waterorange blossom water1:1flavor
Different floral note, equally authentic
- 1 drops red food coloring(optional)
- 2 drops red food coloring(optional)
- gold edible glitter(optional)
Instructions
- 1
Line an 8x8 inch square baking dish with plastic wrap or parchment paper
- 2
Combine powdered sugar and cornstarch in a small bowl
- 3
Sprinkle about 2 teaspoons of dusting mixture over the base and sides of the baking dish
- 4
Set remaining dusting mixture aside
- 5
Add superfine sugar, lemon juice and water to a large saucepan over medium-low heat
- 6
Heat gently until sugar is completely dissolved without boiling or simmering
- 7
Combine cornstarch with cold water in a small bowl
- 8
Whisk cornstarch mixture into sugar syrup
- 9
Sprinkle gelatin over the sugar syrup and whisk to break up lumps
- 10
Bring to a boil until mixture reaches 250°F with a candy thermometer
- 11
Simmer over medium heat for 20 minutes, whisking often, until mixture thickens and turns pale yellow
- 12
Remove from heat and set aside for 5 minutes
- 13
Stir in rose water and red food coloring
- 14
Pour mixture into the prepared dish
- 15
Leave to set in a cool place on countertop overnight for 10-12 hours
- 16
Dust cutting board with reserved dusting mixture
- 17
Invert Turkish delight onto cutting board
- 18
Remove dish and peel off parchment
- 19
Use long sharp knife or bench scraper to cut straight down into cubes without dragging
- 20
Roll each cube gently in dusting mixture to coat
- 21
Sprinkle with edible glitter if using
- 22
Line baking sheet with parchment paper
- 23
Place cubes in single layer with space between each piece
- 24
Let air dry for 24 hours uncovered on countertop
- 25
Sprinkle remaining cornstarch mixture over candy to coat each piece
Tips
Use a candy thermometer to ensure the mixture reaches exactly 250°F for proper setting
Cut with straight downward motions rather than dragging the knife to maintain clean edges
Allow full 24-hour air drying time to prevent the candy from sweating and becoming sticky
Good to Know
Keep in airtight container layered between parchment paper in cool, dry place away from light and heat for up to 1 month
Can be made up to 1 month in advance when stored properly
Best enjoyed fresh at room temperature, serve as after-dinner sweet or gift
Common Mistakes
Do not boil or simmer the sugar syrup initially to avoid crystallization
Do not drag knife when cutting to prevent ragged edges
Ensure full 24-hour drying time to prevent sweating
Substitutions
Vegan Options
Use 1 tablespoon agar for vegetarian version
General Alternatives
Different floral note, equally authentic
FAQ
Can I make this without gelatin for a vegetarian version?
Yes, substitute with agar powder using about 1 tablespoon instead of the gelatin, though texture will be slightly different.
What if my mixture doesn't reach the right consistency?
Ensure you reach exactly 250°F and simmer the full 20 minutes. The mixture should be pale yellow and jelly-like.
How long does homemade Turkish delight keep?
When properly stored in an airtight container with parchment between layers, it keeps up to 1 month.