Lokum confectioners in Turkey usually add all the ingredients into a copper mixer/boiler first—they don't add the starch later. They use constant high heat and the boiler constantly mixes the delight for at least three hours. They judge the final texture by putting some of it in ice-cold water; if it is deemed stretchy enough, they will take the mixture off the heat and pour it into wide and shallow wooden containers covered with cornstarch to rest for at least one full day. The traditional dry-ingredient proportions (by weight) are: 12% cornstarch, 87% sugar, and 0.25% citric acid. Water is often added at 120% of the total dry-ingredient weight. Additionally, according to the Turkish Food Codex (Türk Gıda Kodeksi), the highest proportion of water allowed in all finished Turkish delights is 16%. Lokum with water higher than 16% will have an increased propensity for contaminants, which may introduce foodborne illnesses. The recipe below doesn't use high heat or constant mixing for three+ hours, mainly because it is impossible to replicate the authentic process without a mini mixer/boiler at home. However, the end result is identical as long as you follow all the notes carefully, especially ones regarding temperature.