lokum

fills about half a 流し缶, which is a good height to make perfect cubes:
Make a syrup: Cook this to firm ball stage (122°) (some recipes just cook it to 115°)
- 350 gr sugar
- 175 gr water
- 0.4 gr tartaric acid (citric also works, but it has a more pronounced flavour that clashes with the rose, I think. Might be a different story if you're using orange blossom water).
Make a slurry. So far, I've added this cold to the syrup; but other recipes heat the slurry until thickened and then add to that the hot syrup. I think that makes a lot of sense. (Also, I want to experiment if I can reduce the water here already to reduce cooking time.)
- 500 gr water
- 70 gr corn starch
Cook the mixture to 75° Brix, about 1 hour, stirring occasionally.
Add 6 gr of rose water and food colouring at the end (or other flavourings).
Pour into a 流し缶 lined with baking paper or plastic wrap, brushed with almond oil.
Stand overnight (don't put in the fridge!)
Prepare powder: I've used 50 gr cornstarch, 50 gr powdered sugar and 3 gr of musk seeds. Blend well. (The musk seed gives the most fantastic aroma! But I found that recipe a bit powdery, so I might go to 25 gr cornstarch and 75 gr sugar),
Cut: For cutting, oiling and powdering the blade seems to help.