Sugar: 800 grams.
Water: 200 grams.
Tartaric acid: 1/8 teaspoon or a pinch using your thumb, index and middle finger. It can be substituted with citric acid.
Water: 600 grams.
Cornstarch: 100 grams.
Tartaric acid: 1/8 teaspoon or a pinch using your thumb, index and middle finger.
Rosewater: 15 grams.
Pistachios: 200 grams. (Optional)
Sugar-cornstarch mixture: 2 parts cornstarch and 1 part powder sugar.
- Cook the sugar syrup, the 200 grams of water, and the tartaric acid to 126°C or until the syrup forms a hard ball when dipped in cold water.
- Remove from heat and set aside and leave undisturbed.
- Mix the 600 grams of water, cornstarch, and tartaric acid in a saucepan. Cook the mixture while stirring constantly until it starts boiling. Continue boiling while stirring constantly for 3 minutes.
- Pour the hot sugar syrup into the starch mixture whisking constantly. Keep the saucepan on low heat.
- Bring to a low boil over low heat while whisking constantly.
- Cook on over low heat for around 25 minutes.
- Remove from the heat and stir in the rosewater, food coloring, and the optional pistachios.
- Pour into a 20x20cm frame or tray, with an oiled parchment paper. Spread the lokum evenly.
- Place a second oiled parchment paper on top and allow it to set overnight.
- Remove the parchment sheets from the lokum and dust with the sugar–cornstarch mixture.
- Cut into cubes and dust the individual pieces in the sugar–cornstarch mixture.