Have you made turkish delight? any tips? first time :)?!

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Turkish Delight - Lokum Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund, with Turkish Delight. This easy Turkish Delight recipe will tempt you, too!
Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes Total Time: 1 hour, 25 minutes
Ingredients:

* 4 cups granulated sugar
* 1 1/4 cups cornstarch
* 1 teaspoon cream of tartar
* 4 1/4 cups water
* 1 tablespoon lemon juice
* 1 1/2 tablespoons rosewater
* 1 cup confectioners sugar
* Vegetable oil or shortening

Preparation:
In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
http://mideastfood.about.com/od/desserts…
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Turkish Delight This Turkish Delight recipe is a traditional version of the classic Middle Eastern sweet. The resulting candy is delicately chewy and scented with rosewater.

Rosewater can be found at Middle Eastern markets and at some well-stocked supermarkets. There is really no substitute for this distinctive flavor, but if you cannot find it you can use another flavored extract like lemon, mint, or any number of floral flavors.
Ingredients:

* 4 cups granulated sugar
* 4.5 cups water, divided use
* 2 tsp lemon juice
* 1.25 cups cornstarch
* 1 tsp cream of tartar
* 1.5 tbsp rosewater
* 2-3 drops red food coloring
* 1 cup powdered sugar

Preparation:

1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now.

2. Place the sugar, lemon juice, and 1.5 cups of the water in a medium saucepan over medium heat. Stir until the sugar dissolves, and bring the mixture to a boil. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer.

3. Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 degrees on the candy thermometer.

4. When the sugar syrup is around 225 degrees, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, slightly larger, saucepan. Add the cornstarch and cream of tartar and whisk until the starch dissolves and there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, stirring or whisking constantly. The mixture will become thick and pasty.

5. Once the sugar syrup is at 240 degrees, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture, whisking until it is fully incorporated.

6. Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the candy has turned a light golden-yellow color and is very thick and gluey.

7. After an hour, remove from the heat and stir in the food coloring and the rosewater. Pour the candy into the prepared pan and allow it to set, uncovered, overnight.

8. The next day, remove the candy from the pan using the foil as handles. Dust your work station with the powdered sugar, and flip the candy onto the powdered sugar. Remove the foil from the back and dust the top with the sugar. Use an oiled chef’s knife to cut the Turkish Delight into small squares. Dust each side of the square with powdered sugar to prevent stickiness.

9. Turkish Delight is best soon after it is made. It doesn’t keep very well, but if you want to try keeping it, store it in an airtight container with waxed paper between the layers, and dust the sides with powdered sugar again before serving.
http://candy.about.com/od/sugarcandy/r/t…
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Once the sugar and water have come to the boil add the starch slowly and stir in quickly, have the container you going to set it in ready, I use a plastic wrap lined baking pan, it needs to set overnight to, before cutting and dusting it with the cornstarch and icing sugar.

Flavourings and nuts can be added when it's thicken, and for real TD no gelatin it is the starch that sets it, I worked in a Hotel in Singapore and we had a Jordanian "confecture", he made all the chocolates, bon-bons, bars, barks and Turkish delights for the Hotel, he used potato starch to thicken his and rose water, lemon, nuts and orange flower water too.