Lokum

Instructions

1. 1 Line a square baking pan with parchment paper and oil it lightly, then set aside while preparing the sugar and starch mixtures.
2. 2 Dissolve sugar in 250ml water with lemon juice, bring to a boil, and cook to 118 degrees Celsius on a candy thermometer.
3. 3 In another pot, whisk cornstarch and cream of tartar into remaining 250ml water until smooth, then cook until thick paste forms.
4. 4 Slowly pour the hot sugar syrup into the cornstarch paste, stirring constantly, then simmer on low for fifty minutes stirring often.
5. 5 Stir in rosewater, food coloring if using, and chopped pistachios, then pour the mixture into the prepared pan to set overnight.
6. 6 Cut into cubes with an oiled knife, then toss generously in a mixture of powdered sugar and cornstarch before serving or gifting.