TURKISH DELIGHT

It was my friend's birthday and I know she loves turkish delight. So I found a  how video called from an enthusiastic you tuber that calls her show Titli's Busy Kitchen, and gave it a try. It was fussy work but not difficult (corn starch not gelatine). The biggest challenge was finding a shape to make it in. I wanted to make 4 flavours, so a usual square baking dish was not going to do it. These were made in a mini muffin tins. The powdered sugar absorbed quickly, so next time I would use more.

The flavours were as follows:
YELLOW - lemon, BLUE - almond, RED - rose petal, GREEN - apple ice cider/cinnamon

1 1/2 cup water 
4 cups sugar
1 T lemon juice 

 2 cups water
1 cup cornstarch
1 t cream of tartar

1 T roseflower water (1 tsp in hot water makes a great beverage)
food colouring

1 cup icing sugar (plan for needing extra)
1/4 cup cornstarch


Place 1.5 cups water,  sugar and lemon juice in a saucepan and bring to boil.
Heat to 115C (softball stage), then turn off heat.
In separate saucepan, whisk cornstarch and cream of tartar into 2 cups of water to remove lumps. Bring to boil, and remove from heat once a "gluey" paste.
Incorporate small amounts of the sugar syrup into the cornstarch past while whisking between additions.
Bring the mixture to boil, and simmer gently about 1 hour, stirring frequently until amber coloured.
Divide and flavour to taste, or add roseflower water to entire batch with a few drops of food colouring.
Oil and line with parchment paper 8x8" baking dish (or mini-muffin tin as above). 
Pour in turkish delight, and cool covered for several hours.
Dust with icing sugar and turn out onto surface dusted liberally with more icing sugar.
Cut with pizza cutter or lightly oiled knife. 
Sift icing sugar and cornflour into a large storage container and add the squares of Turkish delight.
Store sealed on countertop