There are some ingredients in the video that are different, but the overall process is the exact same. The woman cooking in the video uses her Turkish father's original recipe with some fun twists. What You Will Need

The most popular flavoring used in the making of lokum is rosewater, but you can use any flavoring like orange, vanilla, mint, pomegranate, strawberry or raspberry. Meanwhile, in a large pot over medium heat, blend together the remaining 2 cups of water, 1 cup of corn flour, and a teaspoon of cream of tartar. An immersion blender works really well for this. Blend until you leave a trail in the mix, then take it off the stove. Cream of tartar: A stabilizing agent that is a by-product of wine fermentation and used primarily in baking powder, cream of tartar will also prevent crystals forming. Throughout Turkey, these delicate candies are shared to close a meal with coffee, placed on dessert trays for holidays, weddings and other special occasions. Basically, people enjoy them whenever they can all year long! History and Origins of Turkish DelightStore your loukoum with a good amount of powdered sugar and starch mixture in an airtight container at room temperature up to a month. No need to refrigerate it unless the weather is too hot. What Does It Taste Like? In Turkey, lokum is a staple treat served at holidays ( bayrams), mostly with a cup of foamy Turkish Coffee.

Rosewater is one of the most common flavors of Turkish delights but there are endless variations. Once you start making it at home there is little doubt you will come up with a few of your own. It could be challenging when you try to make lokum at home for the first time, but please don’t get discouraged, it is really worth making it especially if you are not living in Turkey. You will love it more than the Turkish delight you buy from a Middle East market around you. What Is Turkish Delight?

Next, combine the two mixtures this way: When the sugar syrup reaches 260F/127C, remove it from heat. And slowly add the syrup into the cornstarch mixture, whisking continuously until it is completely combined. The name wasn't the only thing that changed. Originally, the Ottomans made a crude version of Turkish delight using honey or molasses. However, once refined sugar arrived in the late 18th century it slowly took over as the sweetening agent of choice. Second, make the sugar syrup. Combine lemon juice, sugar and 250ml water in a deep pot on medium heat until sugar dissolves. Bring it to a boil over high heat and then let it continue boiling over medium low heat until it reaches 260F/126C on a candy thermometer, for 10-15 minutes. Read the cold water test tip below if you don’t have a candy thermometer. Let the Turkish delight air dry for 24 hours after cutting it. This will prevent homemade Turkish delight from sweating.