I'm sticking with rose today, because I love its delicate flavour and the colour is a thing of beauty in itself. The recipe I'm using is adapted from one at about.com
4 cups granulated sugar
4.5 cups water
2 tsp lemon juice
1.25 cups cornstarch
1 tsp cream of tartar
1 to 1.5 tbsp rose extract
2-3 drops red food coloring
1 cup powdered sugar
Prepare a 9x9 inch pan by lining it with cling film and brushing with vegetable oil (I just used an oiled silicone pan, which was easier).
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.
Allow the sugar mixture to continue boiling, without stirring, until it reaches 240 F on the candy thermometer.
When the sugar syrup is around 225 F, begin to get the rest of the candy ingredients prepared. Place the remaining 3 cups of water in another, 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.
Once the sugar syrup is at 240 F, remove it from the heat. Slowly, carefully, pour it into the cornstarch mixture a little at a time, whisking until it is fully incorporated.
Reduce the heat to low and simmer, whisking it every 8-10 minutes, for about an hour, until the Turkish Delight has turned a light golden-yellow color and is very thick and gluey.
After an hour, remove from the heat and stir in the food coloring and the rose extract. Pour the Turkish Delight into the prepared pan and allow it to set, uncovered, overnight - although mine set within a couple of hours in the fridge.
Once set, put the icing sugar into a wide container. Remove the Turkish Delight and put on a chopping board, and use an oiled chef’s knife to cut the Turkish Delight into small squares. Put each cube into the icing sugar and dust each side.
I found the batches I have made go sticky after a few hours, so I would suggest this as an after dinner treat or something you plan to eat that day - simply cut before serving and dust in the cornflour/icing sugar mix.
Find more images from this photoshoot at Stocksy United.