Lokum

Place sugar, 375 mL water, and lemon juice in a large saucepan. Stir over low heat until the sugar is dissolved.

Bring the mixture to a boil and continue to cook until it reaches 115°C according to a kitchen thermometer. Remove from heat.

Mix 120 g of cornstarch with the cream of tartar and 250 mL of water in a large heatproof bowl until smooth.

Bring the remaining water to a boil in a large pot and stir it into the starch mixture.

Add everything back to the pot and whisk over medium heat until the liquid thickens and bubbles.

Slowly stir in the hot syrup. Bring to a boil and simmer, stirring with a wooden spoon, for 1 1/4 hours until the mixture is light golden.

Stir in the rose water and add enough red food coloring to turn the liquid pink.

Pour into a lightly oiled 23 cm x 23 cm baking pan and let rest for 12 hours.

Mix the powdered sugar with the remaining cornstarch in a shallow bowl.

Cut the lokum into 2.5 cm cubes with an oiled knife and toss them in the sugar mixture.

Sprinkle with the remaining sugar mixture and store in an airtight container.