date:Jun 20, 2014
light golden and sugar thermometer reaches 110C. Add the rosewater and a few drops of the food colouring and stir until well combined. Pour the mixture into the prepared pan.
6. Set aside to cool to room temperature and place in the fridge for 4 hours or overnight until firm.
7. Pour the icing sugar mixture onto a large chopping board. Turn the lokum onto the icing sugar and use a lightly greased knife to cut into 3cm pieces. Toss the lokum in the icing sugar to coat. Serve.