Safranbolu Turkish Delight Product Description and Distinctive Features: Safranbolu Lokumu is a confectionery created by combining ingredients such as sugar (sucrose), water, starch, and citric acid. It has long been linked to Safranbolu and stands out as a distinctive specialty of the area. The cut surface of this sweet treat has a glossy finish, does not stick to the teeth when bitten, nor does it cling to the palate during chewing. It leaves no unpleasant raw starch flavor in the mouth or throat and does not cause any burning sensation. When gently pressed between two fingers, it exhibits a springy and elastic texture. Production Method: Safranbolu Lokumu is a product deeply embedded in the local heritage and has been handed down through generations with traditional expertise. Therefore, it is crucial that those involved in its production have at least five years of experience working with this specialty. For making Safranbolu Lokumu, water sourced from edible underground springs within the boundaries of the Safranbolu district is used. This water is free from industrial and agricultural pollutants and is classified as semi-hard with a drinkability pH of about 7.0. Due to the magnesium content, the water imparts a slight bitterness when tasted. In a copper boiler, 10 liters of water, 50 kg of powdered sugar, 5-6 kg of cornstarch, and 50-65 g of citric acid are combined. The copper boiler is preferred for its excellent heat conductivity, which positively influences the flavor. After mixing, an additional 50 liters of water is added, and the stirring continues until the mixture reaches a boil. The mixture is cooked for 3 to 3.5 hours until it attains the perfect consistency. The boiling temperature is maintained between 110-115°C in summer and 105-110°C in winter. Once ready, the hot delight is poured into wooden molds in 4 kg portions. Before pouring, the molds are lined with oily baking paper, and the mold surfaces must be smooth. The delight is left to rest in the molds for a minimum of 16 hours. After resting, it is coated with 280-320 g of desiccated coconut and transferred to a marble surface for packaging preparation. When moving the delight onto the marble, the oily paper lining is placed facing down. The surface is moistened with a wet sponge and flipped so the coconut sticks directly to the delight without the oily paper. The same moistening process is repeated on the oily paper to help peel it away. Finally, 13 to 15 calibrated hazelnuts are carefully arranged on top of each mold's surface. As the delight is coated with hazelnuts and desiccated coconut, it is then rolled into a long cylinder known as a "somağ", sliced, and prepared for sale. Safranbolu Lokumu is packaged carefully and stored in a cool, dry, and sanitary environment. Each piece of Safranbolu Lokumu has a cylindrical shape, measuring 1.9 to 2.1 cm in thickness and a minimum diameter of 3 cm, containing at least one hazelnut inside. For different variations, flavoring agents such as 3.5 to 4.5 kg of rose paste for rose-flavored delight, 35 to 45 g of mastic for mastic-flavored delight, and a minimum of 20 kg of roasted red pistachios for the variety with Geographical Indication (GI) Antep Pistachio are incorporated during the boiling phase using the method described above. These flavorings are added 10 minutes before the delight reaches its final consistency to preserve their distinct taste, aroma, and qualities without losing them due to overboiling. Various nuts or nut combinations may be used in the production of Safranbolu Lokumu. However, no artificial flavors, essences, or colorings are permitted in the making of Safranbolu Lokumu. Saffron Safranbolu Delight: This saffron-infused delight is deeply embedded in the local tradition, passed down through generations with skilled craftsmanship, and remains preserved to this day. Hence, it is essential that those producing it have at least five years of experience. For crafting Saffron Safranbolu Delight, water sourced from edible underground springs within Safranbolu’s district boundaries is used. This water is free from industrial and agricultural contaminants and is classified as semi-hard with a drinking pH level around 7.0. The presence of magnesium minerals in the water imparts a slight bitterness when tasted. In a copper boiler, mix 10 liters of water, 50 kg of powdered sugar, 5.5 to 6.5 kg of cornstarch, and 50 to 65 g of citric acid. The copper boiler is preferred because it provides even heat distribution, which enhances the flavor. Afterwards, 50 liters of water are added, and stirring continues until the mixture reaches a boil. The boiling process continues for 3 to 3.5 hours until the delight achieves the desired texture. The boiling temperature is maintained between 115-120 °C in summer and 110-115 °C in winter. Once boiling is complete, the delight is allowed to cool inside the copper boiler. Meanwhile, 8 to 10 g of saffron is soaked in 1 liter of warm water in a separate container. In another container, 3 to 3.5 liters of clove water and 3 to 3.5 kg of powdered sugar are whipped with a mixer for 15-20 minutes until creamy. This cream is then combined with the cooled delight in the copper boiler. After thorough blending, the saffron water and at least 20 kg of Antep Pistachios are added, and the mixture is stirred for an additional 5-10 minutes. Prior to pouring, oily baking paper is placed inside the molds, which must have a smooth surface. The saffron delight is poured into these wooden molds and left to rest for a minimum of 16 hours. The delight is portioned into 5.35 kg servings in the wooden molds lined with oily baking paper. Once the resting period is over, the molds are placed onto a marble counter. When doing so, the oiled paper side is placed facing down. The exposed surface without oily paper is moistened with a wet sponge, then sprinkled with 280 to 300 g of desiccated coconut, and flipped over. This procedure is repeated for the mold’s oily paper surface; after moistening, the oily paper is carefully removed. The exposed surface is again coated with desiccated coconut before the delight is cut using a cutting machine, packaged, and stored in a cool, dry, and sanitary place. Each piece of Saffron Safranbolu Delight is cube-shaped, with a thickness between 1.9 and 2.1 cm.