LoKuM Turkish Delight

Lokum

Turkish Delight is a candy that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Today his descendants continue too sell the confectionary from the same building.

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Ingredients
4 cups granulated sugar 
1 1/4 cups cornstarch

1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 cup confectioners sugar
Almond Oil

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Directions:
In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

You can also add 1 cup hazelnuts in this mixture.  Also pistachio nuts can be added

While the cornflour (cornstarch) and sugar syrup are cooking, shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavor. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.  

A few variations:


Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). 

Almonds could go too!


Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.

Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.

Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).