Homemade Turkish Delight with Elderflower - Delicious and Super Easy Lokum Recipe
This homemade Elderflower Turkish Delight (Lokum) is a fun, modern twist on a classic Ottoman treat. It's incredibly easy to make, and you don't need any fancy equipment or hard-to-find ingredients.
Full recipe @ https://cookingorgeous.com/blog/homem...
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
Not a fan of elderflower? No worries—you can easily switch it up with your favorite flavor!
INGREDIENTS
700 g caster sugar
▢ 700 ml water
▢ 150 g corn starch (mixed with ⅓ cup cold water)
▢ 3 g cream of tartar
▢ 5 elderflower heads
▢ 1 lemon (juice and zest)
▢ ¼ cup icing sugar (for coating)
▢ ¼ cup corn starch (for coating)
INSTRUCTIONS
Place the elderflowers in a muslin cloth and tie them with a string.
In a large saucepan, combine the caster sugar and water, then add the elderflower bag, making sure it is submerged.
Stir over low heat until the sugar has completely dissolved. Once the sugar is dissolved, increase the heat and bring the mixture to a boil.
Let the mixture boil for 10-15 minutes. Squeeze the elderflower bag with the back of a spoon to ensure you get all the flavor into the syrup, then remove and discard it.
While the sugar syrup is boiling, mix 150 g of cornstarch and the cream of tartar with ⅓ cup of cold water to form a slurry.
Mix the lemon juice and lemon zest into the syrup, and bring it to a boil again.
Slowly pour in the cornstarch mixture into the boiling syrup, stirring continuously.
Reduce the heat to low and cook the mixture for 30 minutes, stirring every 2-3 minutes.
Turn up the heat to medium-high and cook for another 15 minutes, stirring continously to prevent burning.
Ensure the mixture is very thick and pulling away from the sides of the pan before you remove it from heat. You can check the consistency by spooning a small portion of the mixture and dipping it in a cup of iced water. Let it cool down completely before testing the texture.
Line a rectangular baking dish with parchment paper or dust it lightly with cornstarch and icing sugar mixture.
Pour the mixture into the prepared dish, smoothing the top with a spatula. Allow the Turkish Delight to set at room temperature for at least 4 hours, or overnight if possible.
To prepare the coating, mix ¼ cup of icing sugar with ¼ cup of cornstarch in a small bowl.
Once the Turkish Delight is set, turn it out onto a cutting board.
Use a sharp knife dusted with the icing sugar mixture to cut the delight into small cubes.
Toss the cubes in the icing sugar and cornstarch mixture to coat them thoroughly and prevent sticking.
Let them sit uncovered at room temperature to air dry them before placing them in a bowl or a container.
