Turkish Delight

Directions

1. 1
   Lightly grease and line base an 8 inch square cake pan with parchment paper, allowing sides to overhang.
2. 2
   In a large saucepan, combine sugar and 2 cups water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 20-25 mins or until a candy thermometer reaches 257°F. Stir in lemon juice.
3. 3
   Meanwhile, place cornstarch, gelatin and cream of tartar in a large saucepan. Whisk in 1/4 cup of water to form a paste. Gradually whisk in another 1 3/4 cups water and stir over medium heat for 3-5 mins, until mixture boils and thickens.
4. 4
   Gradually pour sugar syrup into cornstarch mixture, whisking constantly. If the mixture becomes lumpy, pour through a fine sieve into another saucepan. Reduce heat to low and simmer, stirring occasionally to prevent mixture from sticking to the base of the pan, for 10 mins or until the mixture is light golden and reaches 230°F on the candy thermometer. Stir in rosewater and food coloring. Pour into pan. Set aside to cool, then chill overnight.
5. 5
   Sift powdered sugar onto a tray. Using a lightly greased knife, cut Turkish Delight into 1 inch pieces. Toss in powdered sugar to coat, and wrap in parchment paper if desired. Keep in an airtight container with extra powdered sugar.