Lokum Recipe
Lokum dates back to the Ottoman Empire in the late 18th century. It is believed to have been invented by Bekir Efendi, a confectioner who introduced it to Istanbul.
Equipment
- Medium-sized saucepan
- Wooden spoon or heatproof spatula
- Candy thermometer
- 8x8-inch baking dish
- Parchment paper
- Sieve
Ingredients
Base Ingredients:
- 4 cups granulated sugar
- 1 cup cornstarch (plus extra for dusting)
- 4 cups water
- 1 tsp cream of tartar
- 1/2 tsp citric acid (or juice of half a lemon)
- 1 tbsp rosewater (or any flavoring of your choice)
- A few drops of food coloring (optional)
Coating:
- 1 cup powdered sugar
- 1/2 cup cornstarch
Instructions
- Prepare the Baking Dish:Line an 8x8-inch baking dish with parchment paper and lightly dust it with a mixture of powdered sugar and cornstarch.
- Make the Sugar Syrup:In a medium saucepan, combine sugar, citric acid (or lemon juice), and 1 1/2 cups of water. Heat over medium heat, stirring until the sugar dissolves. Attach a candy thermometer and let the syrup reach 240°F (soft-ball stage).
- Prepare the Starch Mixture:In another saucepan, whisk 1 cup of cornstarch and cream of tartar with the remaining 2 1/2 cups of water. Cook over medium heat, whisking constantly, until the mixture thickens and resembles a smooth paste
- Combine and Cook:Gradually pour the hot sugar syrup into the starch mixture, whisking continuously. Lower the heat and cook for 30-40 minutes, stirring frequently, until the mixture turns golden and jelly-like.
- Add Flavor and Color:Remove the mixture from heat. Stir in rosewater and food coloring (if using) until evenly combined.
- Set the Lokum:Pour the mixture into the prepared baking dish, spreading it evenly. Let it cool at room temperature, then cover and refrigerate for 4-6 hours, or until firm.
- Cut and Coat:Dust a clean surface with the powdered sugar and cornstarch mixture. Invert the Lokum onto the surface, peel off the parchment paper, and cut into bite-sized cubes. Toss the cubes in the sugar-cornstarch coating to prevent sticking.
- Serve and Enjoy:Store in an airtight container at room temperature for up to two weeks.