|Granulated sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Cornstarch||3 Tablespoon (For Dusting)|
|Water||3 Cup (48 tbs)|
|Rose water||1 Tablespoon|
|Ground mastic gum||1⁄8 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
|Unsalted pistachios||3⁄4 Cup (12 tbs)|
|Confectionery sugar||2 Tablespoon (For Rolling)|
1. Combine granulated sugar and corn syrup in a saucepan and bring to boiling, stirring constantly. Cook for 30 seconds. Cool.
2. In another saucepan, combine 1/2 cup cornstarch with water. Simmer mixture until thick. Mix cornstarch into syrup and bring slowly to boiling. Stir to prevent lumps from forming. Reduce heat to very low and cook uncovered, stirring occasionally, until a candy thermometer registers 220°F. Stir in rosewater, mastic, lemon juice, and pistachios.
3. Pour the hot mixture into a square pan lined on bottom and sides with a heavy cotton cloth dusted with cornstarch. Spread mixture and dust top with cornstarch. Cover with a cloth and let it stand 24 hours.
4. Cut the layer into small squares with a sharp knife, roll the pieces in confectioners' sugar, and put into candy paper cups. This confection will keep for weeks.