Authentic Homemade Lokum

Instructions

1. 1
   In a saucepan, combine sugar with 1.5 cups of water and a squeeze of lemon. Heat until it reaches the soft-ball stage (240°F/115°C).
2. 2
   In a separate large pot, whisk cornstarch, cream of tartar, and the rest of the water. Cook over low heat, stirring constantly until it becomes a thick, translucent paste.
3. 3
   Slowly pour the hot sugar syrup into the starch mixture, whisking vigorously to avoid any lumps.
4. 4
   Cook the mixture over very low heat for about an hour, stirring frequently, until it turns a pale amber color and becomes very thick.
5. 5
   Remove from heat and fold in the rosewater (and pistachios if using).
6. 6
   Pour into an oiled square pan and let it set for at least 12 hours at room temperature.
7. 7
   Cut into small cubes using an oiled knife and toss them in a mixture of powdered sugar and a bit of extra cornstarch.