Ingredients description:

• 
  4 cups granulated sugar
• 4 ½ cups water
• 1 teaspoons lemon juice
• 1 ¼ cup cornstarch (cornflour)
• 1 teaspoon cream of tartar
• 1 tablespoons rosewater (may be doubled)
• ¾ cup confectioners’ (powdered) sugar
• ½ cup chopped, toasted almonds (may be omitted)
• red food coloring

Preparation

1. 
   Combine 1 ½ cups water, sugar and lemon juice in a thick-based pan on low heat. Stir until sugar dissolves. Brush sugar crystals from the side of pan with a bristle brush dipped in cold water.
2. 
   Boil mixture until it reaches its "soft ball" stage, 240 °F on a candy thermometer. Remove pan from heat.
3. 
   Blend 1 cup cornstarch, cream of tartar and 1 cup cold water in thick-based pan until smooth. Boil remaining 2 cups of water and add to cornstarch mixture. Simmer on low heat, stirring constantly until mixture bubbles and thickens.
4. 
   Slowly combine the two mixtures, stirring constantly. Boil gently for 1 hour and 15 minutes, stirring occasionally. Mixture will become a pale golden color.
5. 
   Stir in rose water to taste and a few drops of red food coloring to make it pink. Blend in almonds, and remove from heat.
6. 
   Pour into a greased 9-inch square pan and allow to set for 12 hours.
7. 
   Mix confectioners' sugar with ¼ cup cornstarch and pour on a flat surface. Cut Turkish Delight into squares with a greased knife and roll each piece in the sugar mixture. Sprinkle remaining mixture over each layer of Turkish Delight. Store in a sealed container.