4 cups granulated sugar

1 1/4 cups cornstarch

1 teaspoon cream of tartar

4 1/4 cups water

1 tablespoon lemon juice

1 1/2 tablespoons rosewater

1 cup confectioners sugar
a few drops of red food coloring for a " pink color" ( optional)

For Pistachios add the nuts to the mixture ( chopped) and a few drops of green food coloring.

Vegetable oil or shortening

In a 9 inch baking pan,( brownie pan ) grease the sides and bottom with vegetable oil. Line with plastic wrap and grease the plastic wrap.

In a saucepan, combine lemon juice, sugar &
1 1/2 cups water on medium heat.
Stir constantly until sugar dissolves.

Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer.

Remove from heat and set aside.

Combine cream of tartar,

1 cup corn starch and remaining water in saucepan over medium heat.

Stir until all lumps are gone and the mixture begins to boil.

Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture.

Stir constantly for about 5 minutes.

Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan.
Spread evenly and allow to cool overnight. overnight than add the sugar coating. Pat dry with a paper towel.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Remove the Turkish delight onto a clean counter and cut with oiled knife into one inch pieces.
( small squares )

Coat with confectioners sugar mixture.
( corn starch & powerder sugar ).

Serve or store in airtight container in layers separated with wax or parchment paper. Do not refrigerate.

No Flour in this recipe~ just not enough choices to click for ingredientsRemember it's impottant to let the Turkish delights stay in the try for 24 hours before adding the powder sugar mixture. Enjoy.