- Line a deep baking tray with greaseproof paper
- In a saucepan, combine lemon juice, sugar and 2x 57ml 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, 230g cornflour 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 your chosen Steenbergs extract, food colouring and optional Pistachio nuts. Pour mixture into lined baking tray. Spread evenly and allow to cool overnight.
- Once it has cooled overnight, sift together icing sugar and remaining cornstarch.
- Turn out Turkish delight onto table and cut with oiled knife into cubes.
- Dust cubes with icing sugar mixture.
- Serve or store in airtight container in layers separated with wax or parchment paper.
Note: To prevent the turkish delight going 'grainy' . Thisis what happens when the sugar is stirred too much/too early in the original water and sugar boiling stage. Also it can happen if the sugar and water is stirred with a metal spoon. Both causes the sugar to crystalise instead of dissolve and becomes very difficult to work with. Once the sugar has crystallised, it is unfortunately useless.