1. Lightly oil a 25 cm square pan, line it with plastic wrap, then oil the plastic wrap as well. Don’t skip this, Turkish delight sticks like crazy.
2. In a heavy saucepan over medium heat, combine 4 cups sugar, 1 1/2 cups water, and 2 tsp lemon juice.
3. Stir gently until the sugar dissolves, then stop stirring completely.
4. Let it come to a boil, reduce the heat to low, and simmer until it reaches 240°F (soft-ball stage).
5. This may take about 16 minutes on low heat using a thermometer. Remove from the heat and set aside.
6. In a second large heavy saucepan, whisk together 1 cup cornstarch and 1 tsp cream of tartar.
7. Gradually whisk in the remaining 3 cups of water until smooth and lump-free.
8. Place the cornstarch mixture over medium heat and stir constantly until it thickens into a glossy, gluey paste and just starts to bubble.
9. Slowly pour the hot sugar syrup into the cornstarch mixture, a little at a time, stirring constantly.
10. Once fully combined, reduce the heat to very low.
11. Simmer gently for 30 minutes, stirring often and scraping the bottom and sides so it doesn’t catch.
12. The mixture should turn pale golden, glossy, and very thick. If it pulls away slightly from the sides, you’re right where you need to be.
13. Stir in 2 1/2 tbsp rose syrup until evenly mixed. The mixture will naturally turn soft pink, so no colouring is needed.
14. Pour the mixture into the prepared pan and smooth the top with an oiled spatula.
15. Let it cool to room temperature, then leave it uncovered overnight to fully set.
16. The next day, sift together 1 cup icing sugar and the remaining 1/4 cup cornstarch onto a large board.
17. Turn out the Turkish delight and cut into 2.5 cm squares using a lightly oiled knife, wiping between cuts.
18. Roll each piece generously in the sugar mixture until fully coated.
19. Store in an airtight container with wax paper dusted with the sugar mixture between layers.

Notes

1. Cooking time can vary depending on the heat and pan thickness. Go by texture and color, not the clock.
2. Stirring is non-negotiable once the syrups are combined. Walk away, and it will stick.
3. If your kitchen is humid, give the pieces an extra dusting before storing.