Page 45 - Englosh Version

Recipe

SERVING: 100 Pieces

INGREDIENTS

4 cups granulated sugar
4 ¼ cups water divided
3 tablespoons lemon juice
1 ¼ cups cornstarch
1 teaspoon cream of tartar
2 tablespoons rosewater (op�onal)
1 ½ teaspoon raspberry extract
1 ½ teaspoon orange extract
½ teaspoon salt
¼ cup chopped pistachios (op�onal)
1 cup powdered sugar
4-6 drops red food coloring (op�onal)

INSTRUCTIONS:

- Set two large 4-6 quart stockpots on the stovetop. A�ach a candy thermometer onto one pot. Then
set out a 9X9 inch baking dish. Line it neatly with foil, and then spray it generously with non-s�ck
cooking spray. Set aside.

- Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and
bring to a boil. Con�nue to boil un�l the sugar syrup reaches 240 degrees F.

- Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, corn
starch and cream of tartar, making sure there are NO clumps. Turn the heat on high and con�nue
whisking un�l the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk
well to insure there are NO clumps.

- Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into
the corn starch paste, a li�le at a �me, making sure there are NO clumps. (This is safest with two
sets of hands.)

Page 45