Turkish Delight

In a heavy-bottomed pan, combine the sugar, water, and citric acid; boil until it reaches a thick syrup.

In a separate bowl, whisk the cornflour with some water until it forms a smooth and liquid slurry.

Gradually add the slurry to the boiling sugar syrup while whisking constantly to prevent any lumps.

The constant whisking is the absolute secret to achieving the traditional translucent gel.

Cook the mixture on a very low flame for 30-40 minutes until it thickens and starts to change color.

Add the rose water and pink food color; stir thoroughly into the concentrated base.

The slow cooking is mandatory to ensure the chewy and firm set of the delight.

Pour the hot mixture into a greased rectangular tray and level the surface until it is.

Allow the Turkish Delight to set at room temperature for at least 12 hours before the cutting stage.

Cut into uniform squares and roll them in powdered sugar to ensure an even coating and prevent sticking.