Lokum

Method

1. 1 Heat the sugar with 150 ml of water and lemon juice until it reaches exactly 115 degrees, then set aside.
2. 2 Mix 60g of cornstarch with 350ml of water and heat, stirring continuously until it forms a thick, clear paste.
3. 3 Pour the hot sugar syrup into the flour mixture in a thin stream and stir continuously.
4. 4 Simmer for another 50 minutes over the lowest heat, stirring constantly — if it takes less than 50 minutes, the candy will still taste powdery and won't be clear.
5. 5 Mix rose water, rose syrup, and pistachios, then pour onto a tray and let sit for 12 hours before cutting and rolling in powdered sugar.

With an appliance

• Oven 2 hr

  Replace step 4: Pour the sugar and flour mixture into an open, wide saucepan, bake on the middle rack of a 140-degree oven for 50 minutes, stirring thoroughly every 10 minutes; even heat ensures the candy is translucent without burning the bottom. Step 5: Add flavoring after removing from the oven.