Anyone who has seen Lokum (Turkish Delight) being made in the factory knows
that although it is not difficult, it is one of those "Don't try this at
home, folks" type of things.
Even the list of ingredients, (sugar, water and starch), seems comically simple,
the trick with Lokum is in the way you put them together. If it is over-cooked
it becomes stiff, and becomes a messy blob if it is undercooked. Learning how to make Lokum doesn't happen overnight, one specializes in this craft only by watching, tasting and finally cooking this taste bud temptation.
First, the sugar is poured into the water and then the starch is added. The mixture is
stirred with a paddle called maplak until it comes to a boil. Rotating
blades stir the mixture as it cooks.
A good Lokum keeps its freshness at least six months. Never put Lokum into
the refrigerator, but keep it in a cool place. Interestingly, despite its sweetness,
good Lokum won't make you thirsty, even after eating 8-10 pieces.
