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1
Lightly grease an 8 inch square cake pan. Line the base and sides with parchment paper, allowing the paper to hang 1 inch over sides.
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2
In a large saucepan, combine the sugar and 2 cups water. Stir over a low heat until the sugar dissolves. Increase the heat to medium and simmer without stirring (brush down the sides of the pan occasionally with a wet pastry brush) for 20-25 mins, or until a candy thermometer reaches 255u00b0F (known as the hard-ball stage - the syrup will form firm but with pliable threads). Stir in the lemon juice.
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3
Meanwhile, combine the cornstarch, gelatin and cream of tartar in large saucepan. Measure 2 cups water. Using a balloon whisk, whisk in a little of the water to form a paste. Gradually whisk in the remaining water and cook over a medium heat for 3-5 mins, stirring, until the mixture boils and thickens.
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4
Gradually pour the sugar syrup into the cornstarch mixture, whisking constantly; if the mixture becomes lumpy, pour through a fine sieve into another saucepan. Reduce the heat to low and simmer for 10 mins, stirring occasionally to prevent the mixture sticking to the saucepan, or until the mixture is light golden and reaches 225u00b0F on a candy thermometer.
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5
Stir in the rosewater and food coloring. Pour the mixture into the prepared pan. Set aside to cool to room temperature, then chill overnight.
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6
Sift the powdered sugar into a shallow baking dish. Using a lightly greased knife, cut the Turkish delight into 1 inch pieces. Toss in powdered sugar to liberally coat. Keep in an airtight container coated with the leftover powdered sugar.
