Step 1

Set two saucepans on the stove. To one, add the sugar, lemon juice, and 1 1/2 cups of water.

Step 2

Bring the mixture to a boil until it reaches soft-ball stage (between 235°F and 240°F). If you don't have a thermometer, spoon some of the syrup into a glass of cold water. If it forms a soft, pliable ball, it’s at “soft ball” stage.

Step 3

Take the pot off the heat. In the other, empty pot, mix together the cornstarch, 3 cups of water, and the cream of tartar. Stir until the mixture is smooth, without any lumps.

Step 4

Heat the cornstarch mixture, and stir continuously until it forms a thick, glue-like paste.

Step 5

Turn off the heat, then gradually spoon the sugar mixture into the cornstarch mixture, stirring thoroughly after each addition.

Step 6

On low heat, cook the candy mixture for the next 45 minutes, stirring frequently to keep it from sticking or burning.

Step 7

After 45 minutes, the mixture will be a light golden-brown. Add in your flavorings and a few drops of food coloring, then pour the mixture into a lightly greased 8x8 or quarter-sheet pan.

Step 8

Allow the mixture to cool completely, preferably overnight. When it’s completely set, slide the candy slab out of the pan. Then, with kitchen shears, cut the Turkish delight into small rectangles.

Step 9

For dusting, mix together equal amounts of cornstarch and powdered sugar, and coat all sides of each piece.

Step 10

Store in a cool and dry place, taking care that the pieces are dusted with enough of the cornstarch mixture to keep from sticking together.