Güllü Lokum

Preparing the loukoum paste:

1. 1Pour 375 ml of water into a saucepan, add the sugar, then stir in the juice and 1 teaspoon of lemon zest.
2. 2Heat over high heat while whisking, until the mixture comes to a boil.
3. 3Lower to medium-high heat and cook until the temperature reaches 115–120°C, watching for the syrup to slightly color.
4. 4Remove from the heat, then carefully strain the syrup through a sieve into a glass container to remove any crystals.
5. 5Set aside.
6. 6In a large saucepan, mix the cornstarch, cream of tartar, and 750 ml of water until you get an even mixture.
7. 7Whisk until fully dissolved, making sure no lumps remain.
8. 8Bring to a boil over high heat, then lower to low heat and continue whisking until the mixture thickens.
9. 9Gradually add the sugar syrup, whisking carefully after each addition.
10. 10Simmer over low heat for about 45 minutes, stirring regularly to prevent the mixture from sticking.
11. 11When the mixture becomes thick and takes on a golden hue, stir in the vanilla extract, then add the food coloring according to the desired intensity.
12. 12Pour the mixture into a 20 cm square pan, previously greased and lined with parchment paper, then smooth the surface with a spatula.
13. 13Place in the refrigerator and let rest overnight.

Cutting and coating the loukoums:

1. 14The next day, sift together the powdered sugar and 30 g of cornstarch, then mix well.
2. 15Lightly dust the surface of the loukoum with the sugar-starch mixture, spread it by hand, then gently flip the pan to unmold.
3. 16Carefully remove the parchment paper, then generously dust the other side of the loukoum with the sugar-starch mixture.
4. 17Coat a knife blade with the sugar-starch mixture, then cut the paste into 24 pieces, or more for smaller bites.
5. 18Finally, roll each piece in the sugar-starch mixture to coat them well on all sides.