4 cups sugar
1 teaspoon lemon juice
4 1/2 cups cold water
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1-2 tablespoons rosewater
Red food coloring
1/2 cup chopped, toasted unblanched almonds (optional)
Cooking spray or vegetable oil, for the cake pan
1/2 cup confectioners’ sugar
Combine the sugar, lemon juice, and 1 ½ cups of the water in a heavy-bottomed saucepan. Stir over low heat until the sugar has dissolved, brushing the sugar crystals off the side of the pan with a bristle brush dipped in cold water.
Bring the syrup to a boil. Boil to the soft ball stage (240 degrees on a sugar thermometer), when a small spoonful of the syrup forms a ball when dropped into a bowl of very cold water. Remove from the heat.
In another heavy-bottomed saucepan, mix together the 1 cup of the cornstarch, cream of tartar, and 1 cup of the water until smooth. Boil the remaining water and stir into the cornstarch mixture.
Place over the heat and stir constantly until the mixture thickens and bubbles; use a balloon whisk if any lumps form. Gradually pour the hot syrup into the cornstarch mixture, stirring constantly.
Bring to a boil, then boil gently for 1 ¼ hours. Stir occasionally with a wooden spoon and cook until the mixture is a pale golden color. (Stirring is essential during this time.)
Stir in the rosewater to taste, and a few drops of red food coloring to tinge it a pale pink. Mix in the nuts, if using, and remove from the heat.
Lightly coat a 9-inch square cake pan with oil and pour in the mixture. Leave for 12 hours to set.
To finish the Turkish delight, combine the confectioners’ sugar and remaining cornstarch in a flat dish. Lightly oil a knife and cut the Turkish delight into squares, then gently toss in the confectioners’ sugar mixture.
Store in a sealed container, with the remaining confectioners’ sugar mixture sprinkled between the layers.