Description
Soft, chewy, floral or citrusy, and absolutely magical—this classic Middle Eastern treat is easier to make at home than you might think!
Ingredients
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4 cups granulated sugar
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1½ cups water (for sugar syrup)
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2¾ cups water (for starch mixture)
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1 cup cornstarch
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1 tsp cream of tartar
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1–2 tsp rosewater, lemon extract, or fruit flavoring
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Gel food coloring (optional)
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Powdered sugar + cornstarch (50/50 mix, for coating)
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Neutral oil (for greasing pan)
Optional mix-ins & variations:
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Pistachios: ½ cup finely chopped
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Citrus zest: from 1 lemon or orange
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Fruit juice: replace sugar syrup water with raspberry/pomegranate juice
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Chocolate: melt dark chocolate to dip finished cubes
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Peppermint: 1–2 tsp extract + green coloring
Instructions
1. Prep Your Pan
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Lightly grease an 8×8-inch pan.
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Line with parchment paper, leaving overhang for easy removal.
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Dust generously with powdered sugar/cornstarch mix.
2. Make Sugar Syrup
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Combine 4 cups sugar + 1½ cups water in a medium saucepan.
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Stir to dissolve, then simmer without stirring.
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Attach a candy thermometer; cook to soft-ball stage (240°F / 115°C) (~10–15 min).
3. Make Starch Base
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Whisk 1 cup cornstarch + 1 tsp cream of tartar.
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Slowly add 2¾ cups water until smooth.
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Heat over medium, stirring constantly until thick and paste-like. Reduce heat to low.
4. Combine & Cook
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Slowly pour hot sugar syrup into starch base while whisking constantly.
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Reduce heat to low; cook 45–60 min, stirring occasionally.
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Mixture should become thick, jelly-like, and pull away from pot sides.
5. Flavor & Set
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Stir in flavoring and food coloring.
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Pour into prepared pan, smooth top, and let sit uncovered at room temp 6+ hours (preferably overnight).
6. Cut & Coat
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Lift slab from pan using parchment overhang.
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Dust cutting board with powdered sugar/cornstarch mix.
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Cut into 1-inch cubes, dust each piece thoroughly.
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Store in airtight container with layers separated by wax paper.
Notes
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Sticky pieces? Toss again in powdered sugar/cornstarch mix.
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No thermometer? Use the soft-ball test: drop syrup in cold water, should form a soft, pliable ball.
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Cooking color: Pale golden is normal; thicker texture matters more than color.
Nutrition
- Calories: 50 kcalper 1-inch cubE
- Carbohydrates: 13 g