In a heavy-bottomed saucepan, combine 2 cups of granulated sugar, 1 cup of water, and ½ teaspoon of citric acid. Heat over high temperature until mixture reaches a rolling boil.

Once boiling, reduce heat to medium-low and let it simmer, stirring occasionally, until it reaches 250°F (121°C) or forms a soft ball when dropped into cold water, taking about 10-15 minutes.

While the syrup is cooking, prepare the cornstarch mixture by whisking together 1 cup of cornstarch and 1 cup of water until completely smooth. Set aside.

Once your syrup has reached temperature, slowly pour the cornstarch mixture into the hot syrup, whisking continuously. Cook for 10-15 minutes until thick.

Continue cooking for an additional 1-2 hours, stirring occasionally, until mixture pulls away from the sides and feels pliable.

Remove from heat, mix in 1 tablespoon of rosewater and food coloring if desired. Transfer to a greased dish and cool at room temperature, ideally overnight.

Dust a clean cutting board with cornstarch, invert the cooled lokum onto the board and cut into squares, coating each piece in powdered sugar/cornstarch mixture.