Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 1/2 cup pistachios, chopped
- 1/2 cup white chocolate chips
- 1/4 cup rose water
- 1/4 cup lemon juice
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Special equipment needed:
- Candy thermometer
- 8x8 inch square baking dish
- Parchment paper
Step-by-step instructions:
1. Line the baking dish with parchment paper and set aside.
2. In a medium saucepan, combine granulated sugar, water, rose water, lemon juice, cream of tartar, and salt. Stir to combine.
3. Heat the mixture over medium-high heat, stirring occasionally until the sugar has dissolved.
4. Once the sugar has dissolved, stop stirring and insert the candy thermometer into the mixture.
5. Cook the mixture until it reaches 240°F (115°C), which is the soft ball stage.
6. Remove the mixture from the heat and stir in the cornstarch, powdered sugar, and chopped pistachios.
7. Pour the mixture into the prepared baking dish and let it cool for at least 2 hours.
8. Once the mixture has cooled, cut it into small squares.
9. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
10. Dip each square of lokum into the melted white chocolate and place it on a parchment-lined baking sheet.
11. Let the chocolate set for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
Temperature:
Cooking temperature: Medium-high heat
Cooking temperature for sugar mixture: 240°F (115°C)
Serving size:
This recipe makes approximately 24 pieces of lokum.
Nutritional information:
Calories per serving: 150
Total fat: 3g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 30mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 27g
Protein: 1g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pistachios.
- Vanilla extract can be substituted for rose water.
- Lime juice can be substituted for lemon juice.
Variations:
- Dark chocolate can be used instead of white chocolate.
- Dried fruit, such as apricots or figs, can be added to the lokum mixture.
- Different flavors, such as orange or peppermint, can be used instead of rose water.
Tips and tricks:
- Use a sharp knife to cut the cooled lokum into small squares.
- Dip the lokum into the melted chocolate using a fork to avoid getting chocolate on your fingers.
- Store the lokum in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the lokum in an airtight container at room temperature for up to 1 week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Arrange the lokum on a platter and sprinkle with chopped pistachios for added texture and color.
Garnishes:
Chopped pistachios can be used as a garnish.
Pairings:
Serve the lokum with a cup of Turkish coffee or tea.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the lokum mixture is too sticky, add more cornstarch and powdered sugar until it reaches the desired consistency.
- If the lokum is too hard, reduce the cooking time by a few minutes.
Food safety advice:
- Use a candy thermometer to ensure the sugar mixture reaches the correct temperature to prevent foodborne illness.
- Wash your hands and all equipment thoroughly before preparing the recipe.
Food history:
Lokum, also known as Turkish delight, is a sweet confectionery that originated in Turkey in the late 1700s.
Flavor profiles:
This recipe has a sweet and nutty flavor with a hint of rose water.
Serving suggestions:
Serve the lokum as a dessert or as a sweet snack.
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Region: Turkish