Turkish Lokum (Turkish Delight)

Step 1

Line an 8-inch square baking pan with parchment paper, letting the edges hang over two sides—this makes removal easier.

Step 2

In a small bowl, mix together 1 cup cornstarch and 1 cup powdered sugar, dividing the mixture: put half into another small bowl for later coating.

Step 3

Pour 1.5 cups water and 2 cups granulated sugar into a heavy-bottomed pot and stir continuously over medium heat until the sugar fully dissolves and the mixture is clear, about 2 minutes.

Step 4

Once the sugar mixture is clear and simmering gently, gradually add the cornstarch–powdered sugar mixture from the first bowl, stirring constantly to break up lumps, about 1 minute.

Step 5

Reduce heat to low and continue stirring constantly for 8–10 minutes until the mixture turns a pale honey color, thickens enough that you can see the bottom of the pot briefly when you drag a spoon through it, and pulls away slightly from the sides.

Step 6

Remove the pot from heat and stir in 1 tablespoon rose water or vanilla extract until fully incorporated.

Step 7

Pour the mixture into the parchment-lined pan, smooth the top with a wet rubber spatula, and let it cool to room temperature without moving it, about 30 minutes, until it sets firm enough to cut.

Step 8

Using the parchment edges, lift the entire block out of the pan and place it on a cutting board.

Step 9

Using a sharp knife dipped in hot water and wiped dry between cuts, cut the lokum lengthwise into four long strips, then cut crosswise into 1-inch pieces, creating squares.

Step 10

Spread the reserved cornstarch–powdered sugar mixture (from step 2) onto a clean plate, then toss each piece of lokum in the mixture until fully coated on all sides.

Step 11

Transfer coated lokum to an airtight container and store at room temperature for up to 2 weeks.