I’ve perfected a Homemade Turkish Delight recipe that lets you play with flavors and fillings to create a distinctly personal confection.

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I used to think Turkish Delight was only something you bought, but making Homemade Turkish Delight changed my mind. I can’t stop experimenting with Turkish Delight Flavors, trying brighter scents or more chew, yet the version that keeps pulling me back uses rose water and a handful of chopped pistachios for an unexpected crunch.

It’s kinda weird that a candy so simple can feel exotic and tiny addictive, but it does. I even call this my go to when friends ask for a fun candy, and yeah it’s the kind of Turkish Delight With Nuts Recipe that sparks arguments about which bite is best.

Ingredients

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Granulated sugar: Main sweetener, pure carbs, quick energy, little to no nutrients, makes candy chewy.
Cornstarch: Creates that soft jelly texture, mostly carbs, gluten free thickening agent.
Lemon juice: Adds mild tartness, balances sweetness, small vitamin C boost, helps set candy.
Cream of tartar: It’s a tiny acid that stabilizes sugar syrup, prevents crystallization, keeps texture smooth.
Rose water: Fragrant floral flavor, barely any calories, gives signature aroma and delicate taste.
Pistachios or walnuts: Adds crunch, healthy fats and protein, bit of fiber and lovely contrast.
Salt: Tiny pinch lifts flavors, balances sweetness, contains sodium so use sparingly.
Powdered sugar dusting: Dusting prevents sticking, adds extra sweetness, mostly simple carbs, classic finish.

Ingredient Quantities

4 cups granulated sugar

4 1/2 cups water, divided (1 1/2 cups for the sugar syrup, 3 cups for the starch slurry)

1 cup cornstarch

1 teaspoon cream of tartar

1 tablespoon lemon juice

1 tablespoon rose water (or to taste)

1/2 teaspoon fine salt

3 to 5 drops red or pink food coloring, optional

1/2 cup powdered sugar plus 1/4 cup cornstarch, mixed for dusting

1/2 cup chopped pistachios or chopped walnuts, optional

How to Make this

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1. Mix 1/2 cup powdered sugar and 1/4 cup cornstarch in a bowl for dusting and line an 8×8 inch pan with plastic wrap or parchment, then dust it lightly with that mixture so the candy won’t stick.

2. In a medium saucepan whisk 1 cup cornstarch, 3 cups water, 1 teaspoon cream of tartar and 1/2 teaspoon salt until smooth; cook over medium-low heat stirring constantly until it turns into a thick, gluey paste about 8 to 12 minutes. Don’t walk away or it will clump.

3. Meanwhile in a separate heavy saucepan combine 4 cups granulated sugar, 1 1/2 cups water and 1 tablespoon lemon juice; stir to dissolve, bring to a boil then reduce slightly and simmer until the syrup reaches about 240°F (115°C) soft ball stage or a gentle thread forms, skimming foam as needed.

4. When both are hot and ready, slowly pour the hot sugar syrup into the hot starch paste while whisking vigorously so it blends smooth; keep whisking until combined and smooth.

5. Return the pan to very low heat and simmer gently, stirring often, for 30 to 45 minutes until the mixture is very thick, glossy and stretchy. Use a candy thermometer or watch for it to pull away from the sides and form a slow ribbon when a bit is lifted with your spoon.

6. Remove from heat and stir in 1 tablespoon rose water (or to taste), 3 to 5 drops food coloring if using, and 1/2 cup chopped pistachios or walnuts if you want nuts; mix well and taste for salt/scent, add a touch more rose water if it needs it.

7. Pour the hot Lokum into the prepared pan, smooth the top with an oiled spatula, dust the top lightly with the powdered sugar/cornstarch mix and press a second piece of lightly oiled plastic wrap onto the surface to stop a skin forming; let set at room temperature uncovered for at least 4 hours, preferably overnight.

8. To cut, lift the set slab out of the pan using the lining, peel off the plastic, flip onto a surface dusted with the powdered sugar mix, dust the top, then use a sharp knife dusted with the sugar mix (or dipped in hot water and wiped dry) to slice into cubes.

9. Toss each cube in more of the powdered sugar/cornstarch mix so every side is coated well, shake off excess and store layers separated by parchment in an airtight container at room temperature for up to 2 weeks.

10. Tips: use a candy thermometer, be patient low heat is key, oil your knife or warm it between cuts for cleaner edges, and if pieces get sticky just recoat in the powdered sugar mix.

Equipment Needed

1. Measuring cups and measuring spoons
2. 8×8 inch baking pan
3. Plastic wrap or parchment paper
4. Small mixing bowl (for the powdered sugar/cornstarch dust)
5. Medium saucepan (for the cornstarch slurry)
6. Heavy-bottomed saucepan (for the sugar syrup)
7. Whisk
8. Candy thermometer
9. Heatproof spatula or wooden spoon (for stirring and smoothing)
10. Sharp knife and a cutting board (knife warmed or oiled between cuts)

FAQ

4 cups granulated sugar

4 1/2 cups water, divided (1 1/2 cups for the sugar syrup, 3 cups for the starch slurry)

1 cup cornstarch

1 teaspoon cream of tartar

1 tablespoon lemon juice

1 tablespoon rose water (or to taste)

1/2 teaspoon fine salt

3 to 5 drops red or pink food coloring, optional

1/2 cup powdered sugar plus 1/4 cup cornstarch, mixed for dusting

1/2 cup chopped pistachios or chopped walnuts, optional

Q: How long does Turkish delight keep? A: Properly stored in an airtight container at cool room temperature, it keeps for about 1 to 2 weeks. After that it may dry out or get sugary on the surface.

Q: My batch never set, what went wrong? A: Usually it means it needed more cooking time after combining syrup and starch. Keep it on very low heat and stir until really thick and glossy. Also check your measurements and make sure water to starch ratio was correct.

Q: Can I use gelatin instead of cornstarch? A: Traditional Turkish delight uses starch not gelatin. Gelatin makes a different texture more like jelly. You can, but it wont be authentic lokum.

Q: How do I stop it from sticking when cutting? A: Dust your knife with the powdered sugar and cornstarch mix, wipe between cuts, and coat the cubes right after slicing. A pizza cutter works well for cleaner cuts.

Q: Can I skip rose water or use another flavor? A: Yes, you can skip it or use orange blossom, lemon, or vanilla. Rose is classic though. If you substitute, add flavor slowly so it doesnt overpower the candy.

Q: Why did my lokum get grainy? A: Graininess comes from sugar crystallizing. Use lemon juice in the syrup, keep sides of the pan clean, and avoid stirring the syrup while it boils. Also make sure the sugar fully dissolves before boiling.

The Tastiest Turkish Delight Recipe Substitutions and Variations

Granulated sugar: swap with superfine or caster sugar 1 to 1, or keep regular sugar and add 2 tbsp light corn syrup to cut down on crystallization — this’ll slightly change the texture
Cornstarch: replace with potato starch or tapioca starch 1 to 1; arrowroot works too but gives a clearer, a bit different chew
Rose water: use orange blossom water 1 to 1, or try 1 tsp vanilla plus 1/2 tsp lemon juice for a milder floral note
Chopped pistachios or walnuts: substitute with chopped almonds, toasted hazelnuts, or unsweetened shredded coconut for a different crunch and flavor

Pro Tips

1) Be patient with the heat. Keep things on very low once the mixture is thickening, stir often and go by texture as much as temperature, not rushing this step will give you a smooth, elastic lokum.

2) Use a candy thermometer but also watch the texture. If it pulls away from the sides and forms a slow ribbon when lifted, you’re close, but if it looks grainy you overheated or heated too fast.

3) Add the hot sugar syrup slowly while whisking, and keep whisking until completely smooth. If you dump it in or stop whisking, you’ll get lumps and it’s a pain to fix.

4) For cleaner cuts and no sticking, dust everything well with the powdered sugar/cornstarch mix, oil the spatula and lightly oil or warm the knife between cuts, and keep excess dust on hand to recoat any sticky pieces.

5) Go easy on the rose water, a little goes a long way, taste as you go. Store at room temp in an airtight box with layers separated by parchment and if pieces get sticky just toss them in more dusting mix and they’ll be fine.

The Tastiest Turkish Delight Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’ve perfected a Homemade Turkish Delight recipe that lets you play with flavors and fillings to create a distinctly personal confection.

Servings

servings

Calories

165

kcal

Equipment: 1. Measuring cups and measuring spoons
2. 8×8 inch baking pan
3. Plastic wrap or parchment paper
4. Small mixing bowl (for the powdered sugar/cornstarch dust)
5. Medium saucepan (for the cornstarch slurry)
6. Heavy-bottomed saucepan (for the sugar syrup)
7. Whisk
8. Candy thermometer
9. Heatproof spatula or wooden spoon (for stirring and smoothing)
10. Sharp knife and a cutting board (knife warmed or oiled between cuts)

Ingredients

4 cups granulated sugar
4 1/2 cups water, divided (1 1/2 cups for the sugar syrup, 3 cups for the starch slurry)
1 cup cornstarch
1 teaspoon cream of tartar
1 tablespoon lemon juice
1 tablespoon rose water (or to taste)
1/2 teaspoon fine salt
3 to 5 drops red or pink food coloring, optional
1/2 cup powdered sugar plus 1/4 cup cornstarch, mixed for dusting
1/2 cup chopped pistachios or chopped walnuts, optional

Directions

Mix 1/2 cup powdered sugar and 1/4 cup cornstarch in a bowl for dusting and line an 8×8 inch pan with plastic wrap or parchment, then dust it lightly with that mixture so the candy won't stick.
In a medium saucepan whisk 1 cup cornstarch, 3 cups water, 1 teaspoon cream of tartar and 1/2 teaspoon salt until smooth; cook over medium-low heat stirring constantly until it turns into a thick, gluey paste about 8 to 12 minutes. Don’t walk away or it will clump.
Meanwhile in a separate heavy saucepan combine 4 cups granulated sugar, 1 1/2 cups water and 1 tablespoon lemon juice; stir to dissolve, bring to a boil then reduce slightly and simmer until the syrup reaches about 240°F (115°C) soft ball stage or a gentle thread forms, skimming foam as needed.
When both are hot and ready, slowly pour the hot sugar syrup into the hot starch paste while whisking vigorously so it blends smooth; keep whisking until combined and smooth.
Return the pan to very low heat and simmer gently, stirring often, for 30 to 45 minutes until the mixture is very thick, glossy and stretchy. Use a candy thermometer or watch for it to pull away from the sides and form a slow ribbon when a bit is lifted with your spoon.
Remove from heat and stir in 1 tablespoon rose water (or to taste), 3 to 5 drops food coloring if using, and 1/2 cup chopped pistachios or walnuts if you want nuts; mix well and taste for salt/scent, add a touch more rose water if it needs it.
Pour the hot Lokum into the prepared pan, smooth the top with an oiled spatula, dust the top lightly with the powdered sugar/cornstarch mix and press a second piece of lightly oiled plastic wrap onto the surface to stop a skin forming; let set at room temperature uncovered for at least 4 hours, preferably overnight.
To cut, lift the set slab out of the pan using the lining, peel off the plastic, flip onto a surface dusted with the powdered sugar mix, dust the top, then use a sharp knife dusted with the sugar mix (or dipped in hot water and wiped dry) to slice into cubes.
Toss each cube in more of the powdered sugar/cornstarch mix so every side is coated well, shake off excess and store layers separated by parchment in an airtight container at room temperature for up to 2 weeks.
Tips: use a candy thermometer, be patient low heat is key, oil your knife or warm it between cuts for cleaner edges, and if pieces get sticky just recoat in the powdered sugar mix.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.