---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 1 servings
       4 c  Granulated sugar
   4 1/2 c  Water
       1 ts Lemon juice
       1 c  Cornflour
       1 ts Cream of tartar
       1 tb Rose water (may be doubled)
            Red food coloring
     1/2 c  Chopped, toasted almonds
     3/4 c  Confectioners' sugar
     1/4 c  Cornflour
   Cooking time: 1 1/2 hours.   Makes about 1 kg. (2 lb).
   Combine sugar, 1 1/2 cups water and lemon juice in a
   thick-based pan. Stir over low heat until sugar
   dissolves, brushing sugar crystals off side of pan
   with bristle brush dipped in cold water.
       Bring to the boil and boil to soft ball stage 115
   C (240 F) on a candy thermometer.  Remove from heat.
       In another thick-based pan blend cornflour, cream
   of tartar and 1 cup cold water until smooth.  Boil
   remaining 2 cups water and stir into cornflour
   mixture, then place over low heat.  Stir constantly
   until mixture thickens and bubbles.  Use a balloon
   whisk if lumps form.
       Pour hot syrup gradually into cornflour mixture,
   stirring constantly. Bring to the boil and gently for
   1 1/4 hours.  Stir occasionally with a wooden spoon
   and cook until mixture is a pale golden colour.
   Stirring is essential.
       Stir in rose water to taste and a few drops of red
   food colouring to tinge it pale pink.  Blend in nuts
   if used, and remove from heat.
       Pour into an oiled 23 cm (9 inch) square cake tin
   and leave for 12 hours to set.
       Combine confectioners' sugar and the 1/4 cup
   cornflour in a flat dish.
       Cut Turkish Delight into squares with an oiled
   knife and toss in sugar mixture.  Store in a sealed
   container with remaining sugar mixture sprinkled
   between layers. VARIATIONS: Creme de Menthe Lokum:
   Replace rose water and red food colouring with 2
   tablespoons Creme de Menthe liqueur and a little green
   food colouring. Omit nuts. Orange Lokum: Use 1-2
   tablespoons orange flower water instead of rose water;
   use orange food colouring. Vanilla Lokum:  Use 2
   teaspoons vanilla essence instead of rose water and
   colouring, stir in 1/2 cup toasted chopped almonds or
   chopped walnuts. Do not blanch almonds.