Recipe

Zesty Turkish Delight Recipe

A cozy, citrusy twist on classic lokum with bright lemon, a gentle floral note, and a snowy dusting of powdered sugar.

By Matt Campbell

•

4.7

Turkish delight, or lokum, is one of those old-school sweets that feels like it should come with a tiny cup of tea and a quiet moment. It is soft, bouncy, and gently chewy, like a marshmallow that grew up and learned manners. This version leans zesty and bright thanks to lemon, with just enough floral personality to make you go back for “one more cube” five times.

It is also a very doable kitchen project. You do not need a candy degree, but you do need a little patience and a willingness to stir. Put on a playlist, keep a glass of water nearby, and embrace the slow magic of sugar turning into something cozy.

Why It Works

Bright flavor without harshness: Lemon zest and a touch of juice wake up the sweetness so it tastes clean, not cloying.
That classic lokum texture: A cornstarch gel plus a hot sugar syrup makes the signature tender chew.
Approachable ingredients: Sugar, cornstarch, citrus, and a little acid. No specialty glucose required, though you can add a spoonful or two to the syrup for extra insurance.
Make-ahead friendly: It needs a long set, which means you can make it today and serve it tomorrow like you planned your life.

Pairs Well With

Storage Tips

Room temperature: Store Turkish delight in an airtight container at cool room temp for 7 to 10 days. For best texture and flavor, it is at its peak in the first 3 to 5 days. Separate layers with parchment and dust lightly with the powdered sugar and cornstarch mix to prevent sticking.

Re-dust as needed: The coating can absorb moisture over time. If cubes start looking damp, toss them gently in a fresh spoonful of the coating.

Avoid the refrigerator: Fridge humidity can make lokum sweaty and sticky. If your kitchen is very hot and humid, store in the coolest cupboard you have and keep the container tightly sealed. You may also want to double-coat the cubes.

Freezing: Not ideal. The texture can turn rubbery and the coating gets messy after thawing.

Common Questions

Why is my Turkish delight not setting?

The most common culprit is not cooking long enough. The mixture needs time at a gentle simmer to fully gelatinize the cornstarch and concentrate the syrup. Next time, keep it at a steady low bubble and cook until it is very thick and glossy, and it falls off the spoon in slow ribbons. If your kitchen is humid, you may also need a little extra cook time and a heavier dusting of coating.

Do I need a thermometer?

It helps, but you can absolutely do this without one. A thermometer makes the syrup stage less stressful. If you skip it, focus on consistency cues and keep the simmer gentle so you do not scorch. This recipe targets 240°F for the syrup, then relies on the longer low-heat cook to finish the job.

Can I add nuts?

Yes. Stir in 1/2 to 3/4 cup toasted pistachios or chopped almonds right at the end, after the mixture has thickened and just before you pour it into the pan.

What makes it “zesty”?

Lemon zest is the star. Zest brings citrus oils, which read as bright and fragrant without adding too much extra liquid. The small amount of lemon juice is there to sharpen the flavor.

Why do you mix powdered sugar with cornstarch for coating?

Cornstarch prevents sticking, powdered sugar keeps the outside sweet and gives that classic snowy look. Together they make a clean, non-gluey finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8-inch square baking pan (or similar)
Parchment paper
Medium saucepan with a heavy bottom
Whisk and heatproof spatula or wooden spoon
Fine-mesh sieve (for dusting and sifting out lumps)
Candy or deep-fry thermometer (optional, but helpful). An instant-read can work if you measure carefully and keep the tip in the syrup.
Sharp knife or bench scraper (lightly oiled for clean cuts)

The first time I made Turkish delight, I thought it would be a quick little candy situation. It was not. It was a stirring commitment. But somewhere around minute twenty, when the mixture goes from “suspicious pudding” to glossy, thick ribbons that smell like lemon and sugar, I was hooked. It feels like you are making a cozy winter treat and a science project at the same time. And when you finally cut those soft cubes and toss them in the snowy coating, it is ridiculously satisfying, like you just made something from a fancy sweet shop using pantry basics and stubbornness.

Zesty Turkish Delight Recipe

(4.7 Reviews)

Prep Time 20 mins

Cook Time 45 mins

Total Time 9 hrs 5 mins

Servings About 36 cubes

Ingredients

Nonstick prep: Neutral oil or cooking spray, for the pan and knife
Coating: 1/2 cup powdered sugar + 1/4 cup cornstarch, plus more as needed
Cornstarch base: 1 cup cornstarch
Cornstarch base: 3 cups water, divided
Sugar syrup: 3 cups granulated sugar
Sugar syrup: 1 cup water
Sugar syrup: 1 teaspoon cream of tartar (or 2 teaspoons lemon juice)
Optional insurance: 1 to 2 tablespoons glucose syrup or light corn syrup (helps prevent crystallization and keeps texture extra tender)
Flavor: 2 tablespoons finely grated lemon zest (about 2 large lemons)
Flavor: 2 tablespoons fresh lemon juice
Flavor: 1 teaspoon rose water or orange blossom water (optional, but lovely)
Color: 1 to 2 drops yellow food coloring (optional)
Optional add-in: 1/2 cup toasted pistachios, chopped

Note: If you want an extra-smooth texture, sift the cornstarch before whisking. It is a small step that saves you from chasing lumps later.

Instructions

Prep the pan. Line an 8-inch square pan with parchment, leaving a bit of overhang for lifting. Lightly oil the parchment. In a small bowl, whisk together 1/2 cup powdered sugar and 1/4 cup cornstarch for coating. Set aside.
Pan note: A larger pan makes a thinner slab that sets a bit faster and yields smaller cubes. A smaller pan makes thicker pieces and can take longer to set.
Make the cornstarch base. In a medium saucepan, whisk 1 cup cornstarch with 2 cups water until smooth. Set over medium heat and whisk constantly for the first few minutes, then very frequently, until it turns thick and pudding-like, about 6 to 10 minutes.
Whisk in the remaining 1 cup water (this keeps the texture smooth and workable), then reduce heat to low to keep it warm.
Cook the sugar syrup. In a second saucepan, combine 3 cups sugar, 1 cup water, and 1 teaspoon cream of tartar. If using, add 1 to 2 tablespoons glucose or corn syrup here. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Once boiling, stop stirring and cook until the syrup reaches 240°F (soft-ball stage), about 10 to 15 minutes. If you do not have a thermometer, look for a steady, thick bubble and syrup that looks slightly more viscous.
Optional (firmer set): If you prefer a slightly firmer lokum and you are confident with candy stages, you can take the syrup a little higher, around 245 to 250°F. The longer starch cook in the next step still matters most for texture.
Combine carefully. With the cornstarch mixture on low heat, slowly pour the hot syrup into it in a thin stream while whisking constantly. It will look wild for a minute. Keep whisking until it smooths out.
Cook until glossy and thick. Switch to a sturdy spatula or wooden spoon. Cook on low heat, stirring constantly or very frequently and scraping the corners, until the mixture turns very thick, glossy, and pulls away from the sides of the pan, about 30 to 45 minutes. You want slow ribbons that mound up briefly when you lift the spoon. If your kitchen is humid, expect to be closer to the long end.
Add the zesty flavor. Stir in lemon zest, lemon juice, and rose water if using. Add food coloring if you want a sunny hue. If adding pistachios, fold them in now.
Pour and set. Scrape into the prepared pan and smooth the top with lightly oiled hands or an oiled spatula. Let cool at room temperature, then cover loosely and let set for at least 8 hours, ideally overnight.
Cut and coat. Dust a cutting board with some of the powdered sugar and cornstarch mix. Lift the slab out using parchment. Oil your knife, then cut into cubes. Toss each cube in the coating until fully covered. Shake off excess.
Rest for best texture. For the cleanest, least-sticky finish, let the coated cubes sit for 30 to 60 minutes, then give them one more light toss in fresh coating.

Nutrition information is estimated.

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