📝 About This Recipe
Transport your senses to the bustling spice markets of Istanbul with this authentic Lokum, a legendary confection that dates back to the Ottoman Empire. This recipe creates a perfectly chewy, translucent candy infused with delicate floral rosewater and studded with crunchy roasted pistachios. Its signature dusting of powdered sugar and starch ensures a melt-in-your-mouth experience that is both sophisticated and deeply nostalgic.
🥗 Ingredients
The Sugar Syrup
- 4 cups Granulated sugar (white refined sugar works best)
- 1 1/2 cups Water
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Cream of tartar (prevents crystallization)
The Cornstarch Paste
- 1 cup Cornstarch (plus extra for dusting)
- 1 teaspoon Cream of tartar
- 2 cups Water (cold)
Flavorings and Inclusions
- 2 tablespoons Rosewater (culinary grade)
- 2-3 drops Red food coloring (optional, for a pale pink hue)
- 1 cup Shelled pistachios (roasted and unsalted)
The Coating
- 1 cup Powdered sugar (sifted)
- 1/4 cup Cornstarch (sifted)
👨🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper or plastic wrap, ensuring it hangs over the edges. Lightly coat the lining with a neutral oil or non-stick spray.
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2
In a heavy-bottomed saucepan, combine the 4 cups of sugar, 1 1/2 cups water, lemon juice, and 1/2 teaspoon cream of tartar. Stir over medium heat until the sugar dissolves.
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3
Bring the sugar mixture to a boil. Clip a candy thermometer to the side and cook without stirring until the syrup reaches the 'soft crack' stage, exactly 240°F (115°C). Remove from heat immediately.
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4
In a separate large, heavy saucepan or Dutch oven, whisk together 1 cup cornstarch, 1 teaspoon cream of tartar, and 2 cups of cold water until no lumps remain.
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5
Place the cornstarch mixture over medium heat. Whisk constantly as it heats up; it will suddenly thicken into a translucent, glue-like paste. This takes about 5-8 minutes.
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6
Slowly pour the hot sugar syrup into the cornstarch paste, whisking vigorously to incorporate. It may look lumpy at first, but keep whisking until the mixture is smooth.
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7
Reduce the heat to the lowest setting. Simmer the mixture for about 45 to 60 minutes, whisking every 5-10 minutes. The mixture should turn a deep golden amber color and become very thick and sticky.
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8
To test readiness, drop a small spoonful into ice water. If it forms a firm, rubbery ball that holds its shape, it is ready.
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9
Remove from heat. Stir in the rosewater, food coloring (if using), and the roasted pistachios. Mix well to distribute the nuts evenly.
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10
Pour the hot mixture into your prepared pan. Smooth the top with an offset spatula dipped in oil. Let it sit at room temperature, uncovered, for at least 8 hours or overnight to set.
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11
Sift together the coating ingredients (powdered sugar and 1/4 cup cornstarch) onto a clean cutting board.
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12
Invert the set candy onto the sugar-starch mixture. Use an oiled knife to cut the block into 1-inch squares.
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13
Toss each square thoroughly in the sugar-starch coating until all sides are well-covered and no longer sticky.
💡 Chef's Tips
Be patient during the simmering phase; if you don't cook it long enough, the candy will be too soft and won't hold its shape. Always use a candy thermometer for the sugar syrup to ensure accuracy, as even a few degrees can change the texture. If the candy absorbs the sugar coating after a few hours, simply toss them in a fresh batch of the sugar-starch mixture before serving. Avoid making this on a very humid day, as the sugar tends to absorb moisture from the air and become sticky. For a variation, substitute rosewater with orange blossom water or lemon extract for different traditional flavors.
🍽️ Serving Suggestions
Serve alongside a cup of strong, bitter Turkish coffee to balance the sweetness of the candy. Arrange on a silver filigree platter with dried apricots and dates for a traditional Middle Eastern dessert spread. Pair with a glass of hot mint tea for a refreshing afternoon treat. Use as a sophisticated garnish for a simple vanilla bean panna cotta or rice pudding. Package in a decorative tin lined with parchment paper as a thoughtful, handmade gift.