Ingredients:
- 1/2 cup (60g) cornstarch
- 1 cup (240ml) water
- 1/4 tsp (1.5g) cream of tartar
- 4 cups (800g) granulated sugar
- 1 1/2 cups (350ml) water
- 1 tbsp (15ml) lemon juice
- 1 tbsp (15ml) rosewater
- 1 drop red food coloring
- 1/2 cup (60g) roasted unsalted pistachios, chopped
- 1/2 cup (60g) powdered sugar
- 1/2 cup (60g) cornstarch
Instructions:
- Whisk the cornstarch, water, and cream of tartar in your saucepan until perfectly smooth. Note: No lumps allowed here or you'll have white spots in your candy.
- Place the pan over medium heat and stir constantly until the mixture thickens into a heavy, opaque paste.
- Gradually stir in the granulated sugar, water, and lemon juice. Note: Add the sugar slowly so it dissolves without clumping.
- Lower the heat to a simmer and stir continuously for 30-40 minutes until the mixture becomes thick, glossy, and translucent.
- Remove the saucepan from heat immediately. Note: The residual heat is enough to incorporate the flavors.
- Stir in the rosewater and food coloring, then gently fold in the chopped pistachios.
- Pour the mix into your lined 8x8 inch pan and smooth the top with a spatula.
- Allow the candy to sit undisturbed at room temperature for 8 to 12 hours to set.
- Cut the set candy into small cubes using a sharp knife.
- Toss the cubes in the powdered sugar and cornstarch mixture immediately before serving.