- Measure all your ingredients before you begin so there’s no scrambling when you’re down the wire. Grease (with pan spray or brush with oil) and line your pan with parchment paper, greasing the parchment as well.
To cook the syrup, combine the ingredients in the smaller sauce pot and bring to a simmer on medium high heat. Cook until the syrup reaches 260 degrees Fahrenheit. Remove from heat and set aside.
To cook the goo, combine the ingredients in the larger pot and mix thoroughly using a whisk. Cook on medium low heat until thick and smooth. Turn off the heat.
Now start to slowly incorporate the syrup in a few additions (3-4), whisking thoroughly after each addition to remove any lumps. Once your syrup is fully incorporated*, return to low heat and stir constantly, switching from the whisk to a wooden spoon or spatula once the mixture thickens. Cook for about 45-55 minutes, or until the goo is golden in color and very thick (your arm is going to be tired and possibly angry with you).*If you find that the mixture is still clumpy or lumpy, push the mixture through a sieve into a bowl and then return the mixture to a new pot or wash the one you were using. It is ok if this happens, all is not lost. Just pause and restart. It is crucial that there are no lumps past this step however.
Once the lokhum is fully cooked, we can flavor and incorporate any add-ins. Add in the rose water and food coloring first. Incorporate fully and then add in the dried rose petals and walnuts. The walnuts can be halves, quarters, or rough pieces, but chopped walnuts are not recommended.
When all the flavorings and additives have been incorporated, transfer the lokhum to your pan and press down with lightly greased hands or a spatula to press out to the corners and flatten the surface for more even pieces once it is portioned.
Let the lokhum set (using a mesh cloche or cheesecloth to cover to protect from debris and dust but not airtight) for at least 4-6 hours, ideally overnight.
To cut the lokhum, sprinkle or sift some of the dusting mixture onto a cutting board and using a knife cut into desired shape/size, 1”-1 1/2” inch squares are recommended. Toss the pieces in the dusting mixture to coat them on all sides so they do not stick to one another. The lokhum is ready to serve now. It is best to let the lokhum dry for a few hours or even a full day at this stage before storing in any sort of airtight container. Just line the container with parchment paper (do not grease it) and sprinkle some of the dusting mixture before placing lokhhum in it. Sprinkle more of the dusting mixture on top and you’re good to go. This will help keep the lokhum from sticking and will help keep it dry. You can also use desiccant packets in addition to these steps.