1)
In a 9 inch square baking pan, grease
the sides and bottom with vegetable
oil or shortening.
2)
Line with wax paper and grease the wax
paper.
3)
In a saucepan, combine lemon juice,
sugar and 1 1/2 cups water on medium
heat.
4)
Stir constantly until sugar dissolves.
Allow mixture to boil.
5)
Reduce heat to low and allow to simmer,
until the mixture reaches 240ºF
on a candy thermometer.
6)
Remove from heat and set aside.
7)
Combine cream of tartar, 1 cup corn
starch and remaining water in saucepan
over medium heat.
8)
Stir until all lumps are gone and the
mixture begins to boil.
9)
Stop stirring when the mixture has a
glue like consistency.
10)
Stir in the lemon juice and water/sugar
mixture.
11)
Stir constantly for about 5 minutes.
12)
Reduce heat to low, allow to simmer
for 1 hour, stirring frequently.
13)
Once the mixture has become a golden
color, stir in rosewater.
14)
Pour mixture into wax paper lined pan.
15)
Spread evenly and allow to cool overnight.
16)
Once it has cooled overnight, sift together
confectioners sugar and remaining cornstarch.
17)
Turn over baking pan containing Turkish
delight onto clean counter or table
and cut with oiled knife into one inch
pieces.
18)
Coat with confectioners sugar mixture.
19)
Serve or store in airtight container
in layers separated with wax or parchment
paper.
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TM
