It was produced in Turkey in 15th century.Back then, honey and molasses were used as sweeteners.
The recipe for lokum as we know it today, using the new ingredients of sugar and starch, was popularized during the 19th century.
It is said that, in the 19th century an unknown Briton became very fond of the delicacy during his travels to Istanbul and he had boxes of lokum with him back to Britain under the name ‘Turkish Delight’. So, ‘Turkish lokum’ was intruduced to Britain and Europe as ‘Turkish Delight’.
Lokum is a confection made from starch and sugar. It is soft and jelly-like and is often packaged in small cubes after being dusted with icing sugar to prevent clinging. Some types contain rosewater, mastic, lemon pistachio, hazelnut, walnuts, cinnamon or mint.
