Mix gelatin, sugar in a medium saucepan.

Add water and stir to combine.

Bring to a slow boil, stirring to prevent burning, then simmer without stirring for 10minutes.

Remove from heat and add the rosewater, lemon juice and zest.

Pour into an 8 inch square plastic container which has been rinsed, but not dried.

Let set overnight.

Remove from the container and cut into squares.

Combine the cornstarch and icing sugar and put in your plastic container.

Put the cubes into the mixture and ensure they are coated to form a crust.

In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Alternatvely/double check, drop a little bit into cold water. It should have the texture of a chewy ball. A few degrees higher is better.

In a large, heavy-bottomed saucepan combine 3/4 cups water with cornstarch and cream of tartar. Stir, removing all lumps. Add remaining 2 cups of water. Stirring continuously, heat the mixture over low until it bubbles, turning thick and glossy. A wooden spoon will stick straight up in the glue-like mixture.

Ladle a little of the sugar mixture at a time into the cornstarch mixture. Completely whisk each ladle of the sugar mixture into the cornstarch mixture, until it is fully incorporated. Your bicep will be burning when you are done, and the mixture will form thick ribbons when dangled from the whisk. Don’t rush or you will get lumps. If you get lumps it will not thicken up properly.

Once the mixture is smooth and combined, heat on low for another hour, stirring occasionally. There should be no bumps.

Meanwhile oil two 8″ metal square pans.

Work quickly once the mixture is off the heat. Separate mixture into 2 small bowls. To the first bowl: add rose water and one drop of red food coloring, making a pink hue. To the second bowl: add orange extract and at least 4 drops of yellow food coloring, making an orange hue. 6. Working quickly, pour one mixture into each casserole, making sure it flows evenly. Note if you go too slowly, the mixture will set up in mounds and there isn’t too much you can do about it.

Clean up your dishes right away.

Let sit, covered, for 24 hours. Do not refrigerate.

Unmold the candy onto a clean, odor free cutting board (or counter). Using an oiled knife, slice the Turkish Delight into bite size pieces: 1? x 1.5?.

In a large bowl, sift together cornstarch and confectioner’s sugar.

Fill a large casserole with the 1/2 coating mixture (confectioners sugar and cornstarch). Lay out the Turkish Delight carefully, leaving at least 1/4? between each candy.

Cover with remaining 1/2 of the coating mixture.

Now that the Turkish Delight is buried in the coating, let stand, covered, for 2 days. This critical step develops a crust that keeps the soft, moist interior from sweating outwards. If some candies do start to “emerge” from their sugary bed, just cover them back up.