Serving Only The Best Real Turkish Lokum
Turkish Delight — or Lokum, as it’s known in its homeland — has often been misunderstood in the Western world. It’s been unfairly dismissed as just another jelly sweet, or mistakenly assumed to contain gelatine. In truth, authentic Turkish Delight is completely different: soft, fragrant, gelatine-free, and steeped in tradition.
Unfortunately, many Western versions have been adapted to suit an English palate — often overly sweet, artificially flavoured, or made with gelatine. These attempts result in an inferior sweet that lacks the delicate texture and floral complexity of the original, leading many to dismiss it entirely without ever tasting the real thing.
The confusion is understandable. Sweets like jelly babies might look similar at first glance, but Lokum is a delicacy in its own right — and making it by hand is a true labour of love.
To really understand what sets Turkish Delight apart, why not try making your own at home? There are many recipes and flavours you can try, including this one from the BBC.
Here’s a simple recipe to get you started:
Ingredients:
400g granulated sugar
300ml water
1 tbsp lemon juice
75g cornflour
½ tsp cream of tartar
1–2 tsp rosewater (or flavouring of choice)
A few drops of red or pink food colouring
2–3 tbsp icing sugar for dusting
Method:
In a saucepan, combine the sugar, lemon juice, and half the water. Gently heat until the sugar dissolves, then bring to the boil and simmer until it reaches 115°C (soft ball stage).
In a separate pan, mix the cornflour, cream of tartar, and the remaining water. Stir over a low heat until it forms a thick paste.
Slowly pour the sugar syrup into the paste, whisking constantly. Simmer gently for 45–60 minutes, stirring regularly until it turns golden and jelly-like.
Add the rosewater and colouring. Pour into a greased tin lined with cling film or baking paper. Leave to set for several hours or overnight.
Cut into cubes and dust with icing sugar mixed with a little extra cornflour.
Still struggling? You wouldn’t be the first — traditional Lokum is notoriously tricky to get just right. If your homemade batch ends up too sticky, too rubbery, or just not quite there, it can affect the overall taste and consistency of the final result.
When you’re ready to experience Turkish Delight the way it’s meant to be — soft, aromatic, and expertly made — click here to create your own box and discover why Sultan Delights has won hearts across the UK and beyond.
Once you’ve tasted the real thing, there’s no going back.
Every piece of Sultan Turkish Delight is the product of this careful, traditional process. Choose your favourites from our range of 10 flavours and taste the difference that real craftsmanship makes.
Yes, you can make Turkish Delight at home using sugar, cornflour, water, cream of tartar, and flavourings like rosewater. However, it's notoriously difficult to get right. The mixture must be stirred constantly for 45–60 minutes and reach the perfect temperature and consistency. Many first attempts end up too sticky, too rubbery, or lacking the delicate texture of authentic Lokum. If you'd like to try, there's a recipe on this page and one from the BBC.
Authentic Turkish Delight (Lokum) has never contained gelatine. Traditional recipes use cornflour and cream of tartar to create the soft, gel-like texture. This method has been used for nearly 500 years. It makes Turkish Delight naturally suitable for vegans, vegetarians, and those following a halal diet. Some Western versions use gelatine as a shortcut, but this produces an inferior sweet that lacks the authentic texture and flavour.
Making Turkish Delight by hand takes several hours. The mixture must be simmered and stirred constantly for 45–60 minutes until it reaches the right consistency. It then needs to set for several hours or overnight before cutting and dusting. Traditional confectioners in Turkey have perfected this process over generations. Timing, temperature, and technique all matter significantly.
The signature texture comes from cornflour and cream of tartar cooked with sugar syrup at precise temperatures. The mixture must reach 115°C (soft ball stage) and then be simmered gently for 45–60 minutes while being stirred regularly. This creates a gel-like consistency that's neither too firm nor too sticky. Getting this balance right requires skill and experience, which is why homemade versions often don't quite match the authentic texture.
Professional Turkish confectioners have generations of expertise in controlling temperature, timing, and consistency. They work with larger batches that allow for more even heat distribution. They know exactly when the mixture has reached the perfect texture. Homemade versions often struggle with sticky or rubbery results, uneven flavour distribution, or texture that's too firm or too soft. It's a craft that takes years to master.
For a basic batch, you'll need granulated sugar, water, lemon juice, cornflour, cream of tartar, flavouring (like rosewater), food colouring, and icing sugar for dusting. However, the ingredients are only part of the challenge. The technique, timing, and temperature control are what make the difference between success and a sticky mess. Traditional Turkish confectioners use these same simple ingredients but achieve consistently perfect results through years of experience.