Really Easy Turkish Delight Recipe

Ingredients

• 500 ml (2 cups + 1 tbsp), dividedWater
• 375 g (1¾ cups + 2 tbsp)Caster sugar
• 1Lemon, juice only
• 75 g (½ cup + 2 tbsp), plus extra for dustingCornflour
• ½ tspXanthan gum
• 25 g (3 tbsp)Gelatine powder
• 2 tbspRose water
• To tasteRed food colouring
• 200 g (1½ cups), for dustingIcing sugar

Instructions

1. 1

   Boil the syrup

   Put 300 ml of the water, the sugar and lemon juice in a saucepan. Stir until the sugar dissolves, then bring the mixture to the boil.

2. 2

   Mix the starch

   Put the cornflour and xanthan gum in a jug. Pour over the remaining 200 ml water and mix until the cornflour has dissolved.

3. 3

   Add the gelatine

   Sprinkle the gelatine into the jug mixture and stir, then pour it into the saucepan.

4. 4

   Cook until thick

   Stir continuously until the gelatine dissolves. Bring the mixture to the boil, then simmer for 20 minutes, stirring, until it is thick and glossy with a wallpaper-paste-like consistency.

5. 5

   Add rose water

   Take the pan off the heat and leave the mixture to cool for 20 minutes. Stir in the rose water and red food colouring.

6. 6

   Set the mixture

   Oil a 20 cm silicone pan and dust it with cornflour, tapping out any excess. Pour in the mixture and leave it to set at room temperature overnight.

7. 7

   Cut and sweat

   Turn the set Turkish delight out of the pan and cut it into cubes. Arrange the cubes apart on a chopping board and leave them at room temperature for 24 hours to sweat.

8. 8

   Coat and cure

   Coat each cube in cornflour, then leave it at room temperature for a few hours until a crust forms.

9. 9

   Store the cubes

   Line a metal or cardboard container with baking paper and arrange the cubes inside with space between them. Store in a cool, dry place away from heat, including sunlight and radiators. Roll the cubes in icing sugar just before eating.

What is Turkish delight?

Turkish delight, also known as lokum, is a confection associated with Turkey and made in many forms, often scented with flowers or fruit. It is known for its tender, chewy texture and its coating, which keeps the pieces from sticking together.

This version uses gelatine alongside cornflour and xanthan gum, with rose water for a floral flavour. The long setting and drying stages help the cubes firm up and develop a surface crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 0g protein, 16g carbs, 0g fat.

The carbohydrate in each serving comes mainly from the sugar and cornflour; the recipe’s nutrition listing gives 16 g of carbohydrate per serving and no protein or fat. Enjoy a few cubes as a sweet, or balance them with a meal that includes a source of protein and fruit or vegetables.

Why the starch mixture matters

Cornflour: mix it with the remaining water before adding it to the hot syrup so it dissolves evenly and is less likely to form lumps.

Xanthan gum: whisking it into the cornflour first helps distribute it through the mixture. The recipe relies on the combined starch and gum for its characteristic thick consistency.

Watch the texture as it cooks

Continuous stirring: keep the mixture moving as it heats so it thickens evenly and does not catch on the base of the pan.

Doneness cue: after 20 minutes of simmering, the mixture should look glossy and be very thick, similar to wallpaper paste. If it is still loose, it has not reached the texture described in the method.

Give it time to set and dry

Overnight setting: leave the filled pan undisturbed at room temperature so the mixture can firm up before cutting.

Sweating and curing: after cutting, space the cubes apart for 24 hours, then dust them with cornflour and leave them for a few more hours. These stages take time, so make the sweets well ahead of serving.

Getting the rose flavour right

Rose water: stir it in after the mixture has cooled for 20 minutes, as directed, rather than cooking it with the syrup.

Colour: add red food colouring gradually until you reach the shade you want. A small amount gives a pale pink colour; the recipe does not specify a quantity.

Serving and coating

The recipe uses cornflour during preparation and icing sugar just before eating. Roll the cubes in the icing sugar shortly before serving, rather than storing them coated, to help avoid a damp or sticky finish.

Serve the cubes as a small sweet alongside tea or coffee. Keep a little space between them in the container so the surfaces do not press together.

Recipe notes & tips

• Use a silicone pan so the set confection is easier to release.
• Tap excess cornflour out of the pan before pouring in the mixture.
• Stir continuously while the mixture simmers to prevent it catching.
• Leave space between the cubes during both the 24-hour sweating stage and storage.
• Keep the container in a cool, dry place away from sunlight and radiators.
• Dust with icing sugar just before serving, not before storage.

Variations

• Adjust the colour: use less red food colouring for a paler pink finish.
• Change the aroma: vary the amount of rose water to suit your taste.
• Use a different mould: set the mixture in another shallow silicone mould, keeping the layer thick enough to cut into cubes.
• Make smaller cubes: cut the set slab into smaller pieces for bite-sized sweets.

Common mistakes to avoid

• Skipping the stirring: the mixture can catch on the pan; stir continuously as it cooks.
• Adding dry cornflour: it can leave lumps; dissolve it in the remaining water first.
• Cutting before setting: the mixture may not hold its shape; leave it overnight at room temperature.
• Crowding the cubes: touching pieces can stick together; space them apart while they sweat and cure.
• Coating too early: icing sugar can become damp during storage; roll the cubes just before eating.
• Storing near heat: warmth can affect the coating; choose a cool, dry place away from sunlight and radiators.

How to store

Store the cubes in a metal or cardboard container lined with baking paper, spaced apart, in a cool, dry place away from heat. The recipe does not give a specific storage duration; roll them in icing sugar just before serving.

Frequently asked questions