Turkish delight

Steps

1. Add the sugar, citric acid, and water to a pan and mix until the sugar dissolves.
2. Bring the mixture to a boil, then lower to a simmer and wait until the syrup reaches 120°C.
3. Meanwhile, add cornstarch and water to a jar. Close the lid and shake until there are no lumps.
4. Once the syrup reaches 120°C, turn off the heat and gradually add the cornstarch mix, whisking continuously.
5. When all the cornstarch is incorporated, turn the heat to medium-low and continue whisking until gelation.
6. Once thickened, put the heat on low to simmer, and make sure to mix it about every 7-8 minutes. Continue this process for 1-2 hours.
7. Prepare a mould by spreading a small amount of neutral oil into a container.
8. When the Turkish delight is done cooking, turn off the heat, and add the rosewater and food colouring.
9. Mix, pour into the container, and set aside at room temperature for at least 5 hours.
10. The next day, sprinkle cornstarch into the container then cut out a strip from the edge so that you can remove the entire slab.
11. Sprinkle with more cornstarch, then cut into cubes.
12. Once they are cut, dredge the cubes in a mixture of cornstarch and powdered sugar.