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1
Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan.
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2
Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water.
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3
Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat.
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4
In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth.
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5
Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat.
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6
Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form.
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7
Pour hot syrup gradually into cornflour mixture, stirring constantly.
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8
Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential.
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9
Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink.
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10
Blend in nuts if used, and remove from heat.
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11
Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set.
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12
Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
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13
Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture.
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14
Store in a sealed container with remaining sugar mixture sprinkled between layers.
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15
*VARIATIONS:
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16
Creme de Menthe Lokum:.
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17
Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts
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18
Orange Lokum:
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19
Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring
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20
Vanilla Lokum:
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21
Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.
