Floral, gooey, and pink.
In a medium saucepan, combine your sugar, 1 ½ cups of water, and lemon juice. Cook over medium heat until the sugar dissolves.
Once the mixture is boiling and the sugar has dissolved, stick in your thermometer. Reduce the heat to a simmer and allow the mixture to cook until it reaches 240 degrees F.
While the syrup is cooking, grab a larger saucepan over medium heat and combine your 3 cups of water, cornstarch, and cream of tartar.
Using your hand mixer, mix until there are no “tough” spots at the bottom of the pan (beat out the oobleck!)
Continue mixing until the mixture boils (it will look like large bubbles popping at the surface). At this point, the mixture is thickening, so beat it continuously until it is a very thick and gooey consistency. Better to over-mix than under-mix!
Once the syrup is at 240 degrees, add it to the cornstarch mixture in thirds, combining thoroughly in between.
Allow the mixture to simmer on low heat for an hour, mixing every 10 or 15 minutes. (The color should turn a bit golden as it cooks
After an hour, add in your rose water and food coloring (more drops will yield a deep red, fewer drops will make it pink). Beat until combined.
Pour the mixture into the foil-lined pan and let it sit for at least 5 or 6 hours.
Dust your surface with the powdered sugar/cornstarch mixture and flip your Turkish Delight on top of it. Remove the foil.
Dust the top surface of the Turkish Delight with the powder mixture.
Use your pizza cutter to cut it into squares (5 lines on each side will give you a total of 36).
Take the individual pieces, swirl them around in the remaining powder mixture, and transfer them to a platter.
And that’s it!