Turkish Delight

Ingredients

• 1 pound Granulated sugar (Originally '1 ratl' (approx 1 lb). Can use loaf sugar or granulated sugar.)
• 1 ounce Gelatin powder (Originally '1 ounce' (approx 2.5 tolas).)
• 2 cups Cold water (Divided use. Originally '1 pasher' (approx 1 cup) for soaking and '1 pasher' for syrup.)
• 1/2 cup Confectioners' sugar (For dusting. Originally '4 tolas' (approx 1.6 oz).)
• 2 tablespoons Cornstarch (Heaping tablespoons. Originally 'Brown & Polson's Cornflour'.)
• 1 teaspoon Vanilla extract (Or Lemon/Orange extract. Originally '40 drops vanilla' or '25 drops lemon' or '8 drops orange'.)
• 4 drops Food coloring (Red, Green, or Yellow as desired. Originally 'ice cream color'.)
• 1 pinch Saffron strands (Optional, for yellow color. Roast and dissolve in water if using.)

Instructions

1. 1In a bowl, combine the gelatin with 1 cup of cold water. Let it soak for at least 30 minutes, or longer if possible, until fully bloomed.
2. 2In a heavy-bottomed saucepan (originally a tinned vessel), combine the granulated sugar with the remaining 1 cup of cold water. Heat gently over low heat until the sugar is completely dissolved.
3. 3Add the soaked gelatin (along with its soaking water) into the sugar syrup. Stir constantly with a wooden or silver spoon. It is crucial to scrape the bottom and sides of the pan continuously to prevent the mixture from sticking or burning. If foam appears, skim it off.
4. 4Continue cooking and stirring until the mixture thickens significantly. Test by lifting the spoon: the mixture should not run off like water but should fall in thick, heavy drops or sheets. When it reaches this stage, remove from heat.
5. 5Once removed from the heat, stir in your chosen extract (vanilla, lemon, or orange) and food coloring. If using saffron, dissolve roasted, crushed saffron in a small amount of hot water before adding. Taste the mixture; the flavor should be slightly stronger than desired as it will mellow upon setting.
6. 6Rinse an enamel or ceramic tray/plate with water and drain (leaving it damp prevents sticking). Pour the mixture into the tray to a depth of about 1 inch. Cover and let it stand in a cool place for 24 hours to set completely. If it hasn't set after 24 hours, allow it to sit longer.
7. 7Mix the confectioners' sugar and cornstarch together. Once the delight is firm, loosen the edges with your thumb or a knife. Dust the top with the sugar mixture. Cut into 1 to 1.25-inch squares using a sharp knife. Roll each piece in the sugar-cornstarch mixture to coat all sides thoroughly.