Turkish Delight

Granulate sugar.

Sprinkle cheesecloth with a layer of 2 tbsp. cornstarch.

In a separate bowl, combine 1/4 c. cornstarch with 2 tbsp. water and 2 tbsp. rose water. Stir until paste forms.

Now prepare sugar syrup to sweeten. Place sugar and 2 cups water in a small saucepan then boil mixture. Keep the stir until sugar dissolves.

Simmer syrup without stirring with spoon for extra 5 minutes.

When syrup is cooked, add 2 tbsp. to the cornstarch mixture. Stir until well blended.

Place cornstarch mixture into saucepan with sugar syrup over medium heat.

Stir constantly until texture thickens.

Test the doneness by dripping a bit of the mixture is into cold water. It is done when balls form.

Unfold cheesecloth over a cake pan. Pour cornstarch mixture into pan. Clean sides of pan from sugar syrup. Leave to cool.

When cooled, turn onto a tabletop dusted with powdered sugar.

Gently remove cheesecloth.

Slice into small squares. Return squares to cake pan and sprinkle with powdered sugar.

Tilt pan to coat squares completely.

Place in a tightly sealed container and keep in airtight spot. It may be edible for up to 6 months.