How to make it
8 steps. Take it one step at a time.
Line an 8x8 inch square baking pan
Line an 8x8 inch square baking pan with parchment paper and lightly oil it with a neutral-flavored oil.
Combine the sugar, 1 1/2 cups water, and lemon juice
In a heavy-bottomed saucepan, combine the sugar, 1 1/2 cups water, and lemon juice. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, stop stirring and use a candy thermometer to monitor the temperature. Cook until it reaches 240°F (115°C).
15 minWhisk together the cornstarch, cream of tartar, and 1 cup of water
In a separate large, heavy-bottomed pot, whisk together the cornstarch, cream of tartar, and 1 cup of water until smooth. Place over medium heat and stir constantly until the mixture thickens into a translucent, glue-like paste.
5 minSlowly pour the hot sugar syrup
Slowly pour the hot sugar syrup into the cornstarch paste, whisking vigorously to ensure a smooth texture. Once fully combined, reduce heat to low.
Simmer the mixture
Simmer the mixture on low heat for 45 to 60 minutes, stirring frequently with a wooden spoon or spatula. The mixture should become very thick, tacky, and turn a pale amber color.
1 hrRemove from heat
Remove from heat. Stir in the rosewater and a drop of pink food coloring if desired. Pour the mixture into the prepared pan and smooth the top.
Let the Lokum set
Let the Lokum set at room temperature for at least 8 to 12 hours (overnight). Do not refrigerate.
12 hrWhisk together the powdered sugar and the remaining 1/4 cup cornstarch
Whisk together the powdered sugar and the remaining 1/4 cup cornstarch. Dust a clean surface with this mixture. Invert the pan to release the Lokum, cut into 1-inch squares with an oiled knife, and toss each piece in the sugar mixture until fully coated.
10 min
A little kitchen wisdom
Ensure you simmer the mixture long enough; it should be thick and pale amber to set properly. For variations, you can add chopped pistachios or walnuts at the same time as the flavoring.
