900 grams granulated sugar
juice of 2 lemons
1 lt water
180 gr cornstarch
1 and ½ teaspoons cream of tartar
4 tbs rose water (or 1 tsp rose extract)
a pinch of red coloring powder
300 grams icing sugar
80 gr cornstarch
Line a rectangular tin (30×20 cm) with parchment paper.
In a heavy bottomed casserole put the sugar, the lemon juice and 400 ml water. Bring to boil and let simmer until it reaches 115° C.
In a separate casserole blend the cornstarch, the cream of tartar and the remaining water. Put this mixture on the fire and bring to boil (keep stirring with a whisk), until it thickens. Once thickened use a wooden spoon as the mixture will be quite hard to stir with a whisk.
Now add slowly the sugar syrup to the cornstarch mixture, use a whisk to do this operation (in case use a mixer).
Put the mixture back on the fire and let boil for 45 minutes at least (the excess water will evaporate), or until golden brown (like honey – in case use medium-high heat).
Melt the food colour into the rose water (careful to use very little food colouring). Add the rose water and let simmer for other 10 minutes.
Pour the hot mixture into the tin and let it cool down completely for at least 6 hours (overnight better).
Mix the icing sugar and the cornstarch and sit aside. Once cold and thickened cut it into squares 1 cm and half each. Coat them (generously) with the icing sugar+cornstarch mixture. Serve or store them in closed tins.