To make Turkish delight at home, cook a sugar syrup and a cornstarch slurry together over low heat until the mixture turns thick and glossy, flavor it with rosewater, then pour it to set overnight and cut it into dusted cubes. The method takes patience, not gelatine, and rewards you with soft, chewy lokum.
Below is a full Turkish delight recipe, from the syrup to the final dusting, with tips for homemade Turkish delight that actually sets, plus a few ready-made options if you would rather skip the stove.
What Turkish delight actually is
Turkish delight, or lokum as it is called in Türkiye, is a soft, chewy sweet built from three basic things: starch, sugar, and flavor. You cook cornstarch and sugar syrup together slowly until they set into a gel, flavor the batch with rosewater, lemon, or mastic, sometimes fold in nuts, and dust the cut cubes so they do not stick. It is a sweet with shared heritage across the eastern Mediterranean and the former Ottoman world, and every region has its own preferred flavors. For the fuller background on those flavors, colors, and history, see our guide to what Turkish delight is.
Two points worth clearing up before you start. Classic lokum sets on cornstarch, not gelatine, so a plain rosewater batch is usually fine for vegetarians and vegans. And the cooked sugar syrup at the heart of the recipe is called şerbet in Turkish, which has nothing to do with English sherbet, the frozen dessert or fizzy powder. If you grew up in Germany, note one more thing: the funfair sweet sold as türkischer honig is usually a nougat, not lokum, so this recipe will give you something quite different.
Turkish Delight Ingredients
This lokum recipe makes about 36 pieces in an 8-inch (20 cm) square pan. Measurements are given in US cups and metric grams so both work.
- 4 cups (800 g) granulated sugar
- 1 1/2 cups (360 ml) water, for the syrup
- 1 tablespoon lemon juice
- 1 cup (125 g) cornstarch, called cornflour in the UK
- 1 teaspoon cream of tartar
- 3 cups (720 ml) water, for the starch base
- 1 1/2 to 2 tablespoons rosewater, or swap for 1 teaspoon lemon extract or a pinch of ground mastic
- 1 cup (120 g) shelled pistachios or walnuts, optional Add to cart · $38.74
- A few drops of food-safe color, optional
- For dusting: 3/4 cup (90 g) powdered sugar mixed with 1/4 cup (30 g) cornstarch
If you add pistachios (fıstık in Turkish, a word that can also mean peanut), check the nut labels for anyone with a peanut allergy before serving.
How to make Turkish delight, step by step
- Line an 8-inch (20 cm) square pan with parchment, brush it lightly with a neutral oil, and dust it with some of the powdered-sugar and cornstarch mix.
- Make the syrup. Combine the sugar, 1 1/2 cups water, and lemon juice in a saucepan. Bring to a boil, then simmer until it reaches the soft-ball stage, about 240°F (115°C) on a thermometer. Take it off the heat.
- Make the starch base. In a large, heavy pot, whisk the cornstarch, cream of tartar, and 3 cups water until smooth. Cook over medium heat, stirring constantly, until it thickens into a stiff, pasty gel.
- Combine them. Pour the hot syrup into the starch base in a slow stream, stirring the whole time so the mixture stays smooth.
- Do the long cook. Lower the heat and cook, stirring often, for 45 to 60 minutes. The mixture will turn pale gold, thicken, and start to pull away from the sides of the pot. This is the step most people cut short, and it is the one that gives lokum its chew.
- Flavor it. Stir in the rosewater, any color, and the nuts if you are using them.
- Set it. Pour into the prepared pan, smooth the top, dust with more of the sugar-and-cornstarch mix, cover loosely, and leave at room temperature overnight, at least 6 to 8 hours. Do not refrigerate.
- Cut and dust. Turn the slab out onto a board dusted with the mix. Cut it into cubes with an oiled knife or kitchen scissors, wiping the blade between cuts, then toss every piece in the dusting mix.
Tips for lokum that sets clean
- The long cook is the whole game. Underdone lokum stays loose and sticky. Take it far enough and it holds a springy, square cube. Watch for the paste pulling cleanly away from the pot.
- It sets on starch, so give it time. There is no gelatine or pectin doing the work, which is why the batch needs a full overnight at room temperature. Chilling it in the fridge makes it weep and turn tacky.
- Cut it kindly. Oil your knife or use scissors, and wipe the blade between cuts so the pieces stay neat.
- Dust with a blend. Use powdered sugar mixed with cornstarch, never powdered sugar alone, which dissolves and goes wet within a day. Re-dust just before serving.
- Store it dry. Keep the cubes in an airtight tin at room temperature, layers separated by extra dusting. They stay good for about two weeks.
Homemade vs ready-made at a glance
| Aspect | Homemade lokum | Ready-made lokum |
|---|---|---|
| Active time | About 90 minutes, plus overnight setting | None, ready to serve |
| Skill needed | Moderate: a sugar syrup and a long, watchful stir | None |
| Flavor range | One batch, one flavor | Rose, fruit, and mixed-nut varieties in one box |
| Nuts | Whatever you stir in | Pistachio, walnut, and hazelnut options available |
| Best for | A weekend project | Gifts, gatherings, a quick craving |
Prefer ready-made?
Made one batch and want the shortcut next time? We are a shop, not a factory: we work with confectioners in Türkiye and ship their lokum out to you, so you can skip the 60-minute stir. Our mixed Turkish delight assortment covers the classic rose and fruit flavors in one box, while the walnut Bandırma Turkish delight leans nutty and rich. For a gift, the premium selection in a crystal box travels well. Orders ship worldwide from Türkiye.
Frequently asked questions
What is Turkish delight made of?
Traditional Turkish delight is made of sugar, water, cornstarch, and a flavoring such as rosewater, lemon, or mastic, often with nuts folded in. The starch and sugar cook down into a soft gel, which is why classic lokum needs no gelatine.
Does Turkish delight contain gelatine?
Classic lokum does not. It sets on cornstarch, so a plain rosewater batch is usually suitable for vegetarians and vegans. Some mass-market sweets add gelatine or other setting agents, so read the label if that matters to you.
What does Turkish delight taste like?
Soft, chewy, sweet, and gently perfumed. Rosewater lokum tastes floral, lemon is bright, and mastic is faintly piney. Nut-filled pieces add crunch and a buttery note against the jelly.
Why won't my Turkish delight set?
Almost always the long cook was too short. If the mixture never pulled away from the pot, it will stay loose, and refrigerating it makes things worse. Cook the next batch longer and set it at room temperature.
How long does homemade Turkish delight last?
Kept in an airtight tin at room temperature, with the cubes well dusted and layered, it stays good for around two weeks. Re-dust with the sugar-and-cornstarch mix if the surface turns sticky.
Where can I buy authentic Turkish delight online?
You can order it from us directly. Browse the mixed assortment, or read more about the sweet in our guide to what Turkish delight is. We ship worldwide from Türkiye.
