Lokum or turkish delight is an ancient candy, dating back to the 18th century. You may know lokum through the character Edmund in The Lion, the Witch and the Wardrobe (The Lion, the Witch and the Wardrobe). In the story, Edmund betrays his family in order to get a magical lokum. Traditional lokum is flavored with rose water, so it smells good. However, if you don't like it, you can replace rose water with another extract in the same amount.
Ingredients
Stove-Cooked Lokum
Produces 100 pieces (1 piece = 1 2.5 cm square)
Molasses:
- 720 g sugar
- 120 ml honey
- 120 ml of water
- A little cream of tartar
Cornstarch mixture:
- 240 g cornstarch
- 240 g powdered sugar
- 600 ml water
- 1 tsp cream of tartar
Taste:
- 2 1/2 tsp rose water
- 480 g roasted pistachios, skinless
- 2 drops red food coloring (optional)
Cutting and Coating
- 60 g powdered sugar
- 120 g cornstarch plus 240 g powdered sugar
Lokum Kuma-Kuma/Saffron Cooked in a Microwave Oven (Microwave)
Produce 120 pieces
- 300 g cornstarch, with extra for coating
- 720 g sugar
- 60 ml corn syrup
- 1 tsp string kuma-kuma (saffron)
- 2 tbsp lemon juice
- 1 vanilla bean
- Cooking oil or nonstick cooking spray
- 120 g powdered sugar
Step
Method 1 of 2: Making Lokum with the Stove
Step 1. Prepare the pan
Spray with nonstick spray oil. Make sure the entire pan is greased all the way to the corners. Set aside the pan for later.
Step 2. Start by making the sugar syrup
Place a medium saucepan on the stove. Add the sugar syrup ingredients: sugar, honey, water and cream of tartar.
- Use big fire. Once the syrup boils, reduce the heat to medium-high.
- Use a candy thermometer to measure the temperature of the syrup. If it reaches a temperature of 130 degrees Celsius, the syrup is ready. It may take about 15 minutes to reach this temperature.
Step 3. Make the cornstarch mixture
Place a large saucepan on the stove. Enter the ingredients for the cornstarch mixture: cornstarch, powdered sugar, water, and cream of tartar. Stir until all ingredients are evenly mixed.
- Turn up the heat to medium. This step can be done in the last few minutes before the syrup is cooked, when the syrup is still at 120 degrees Celsius. The cornstarch mixture takes about 2 minutes to boil. When it boils, turn off the stove.
- Leave the pot on the stove. Stir the mixture. Remove from stove.
Step 4. Remove the sugar syrup from the stove
When the temperature reaches 130 degrees Celsius, remove the syrup from the stove. Pour into the cornstarch mixture. Stir well.
- Place the pot back on the stove. Turn on medium heat. When it boils slowly, use low heat. Over low heat, the mixture needs to be simmered for 30 minutes to 1 hour. The mixture is cooked when it is thickened and bright golden yellow.
- The mixture must be stirred frequently.
Step 5. Add flavorings
Once you've reached the right level, remove the pan from the stove. Add rosewater, pistachios, and food coloring.
Step 6. Put on oven mitts to protect hands
Oven gloves are required for the next step.
Step 7. Pour the mixture into the pan
Cover with plastic wrap. Let the plastic wrap touch the surface of the mixture. This is to prevent a layer of skin from forming on the surface of the mixture.
Step 8. Leave it on all night
Unwrap the plastic the next day.
Step 9. Get ready to cut lokum
Sprinkle powdered sugar on a clean cutting board or marble countertop. Place the lokum on the cutting board. You may need to use a knife to remove the lokum from the pan.
Step 10. Prepare the cornstarch mixture first
While cutting the lokum into 2.5 cm square pieces, coat the slices with the cornstarch mixture. Use a very sharp knife to cut the lokum.
Step 11. Store lokum in a tightly closed container
Once greased, arrange lokum in a tightly closed container. Use wax oil to separate each layer of lokum.
Lokum can be stored in a tightly closed container on the counter for about 1 month, as long as the kitchen temperature is not too hot
Method 2 of 2: Making Lokum Saffron in a Microwave Oven
Step 1. Prepare a 4 L bowl that can be used in the microwave oven
Pour 600 ml of water into a bowl.
Step 2. Add 180 g of cornstarch
Add the cornstarch little by little. Use an egg beater to prevent lumps from forming.
Step 3. Heat the mixture in a microwave oven on high for 2 minutes
Take out the bowl; be careful, use oven mitts to protect your hands.
- Beat the mixture with an egg beater. Put it back in the microwave oven.
- Reheat in 1 minute increments. Shake after every minute.
- When it is almost cooked, the mixture becomes thick and transparent. It may take about 5 minutes to reach the display.
- Reduce the temperature of the microwave oven by half. Reheat for 3 minutes.
Step 4. Add sugar and flavorings
Once the mixture is heated, add the sugar, corn syrup and saffron. Stir well.
- You can choose other flavors if you want. Just use extract instead of saffron. 2 tsp is enough.
- Reheat in the microwave for another 5 minutes on high, then stir.
- Reheat for another 5 minutes, and stir again.
- Reheat for another 5 minutes, then add the lemon juice. Beat well with an egg beater. Slice the vanilla bean lengthwise. Use a knife to scrape the vanilla beans, then add them to the mixture.
Step 5. Heat again
However, use 3 minute increments on high heat. It can take 12-21 minutes for the lokum to cook. Lokum is ripe if, when picked up a little and placed on a cold plate, is almost completely solid.
Step 6. Spray or grease a 20 cm square pan
Pour the mixture into the pan. Leave it on all night, without being covered.
Step 7. Sprinkle cornstarch on lokum
Turn the lokum on the cutting board, and sprinkle the other surface as well.
Step 8. Place the cutting board in the freezer for half an hour
Step 9. Prepare the smear
Mix 120 g of cornstarch with the same amount of powdered sugar.
Step 10. Cut the lokum
Use a sharp knife or scissors to cut the lokum. Cut the lokum into squares measuring about 2 cm. Roll in the cornstarch and powdered sugar mixture.
Step 11. Arrange lokum in a tightly closed container
Use a shallow container, or separate each layer of lokum with wax paper. Store in a cool place.
