• In a heavy pot over medium high heat, combine the sugar, citric acid and water. Whisk until the sugar is completely dissolved. Bring the sugar mix to a rolling bubbling and simmer until it reaches 250°F (use a candy thermometer to confirm even temperature) or the soft ball stage of sugar. The liquid should start to appear syrupy. This could take about 15-30 minutes depending on your stove's heat output. Do not stir - this will introduce air and bubbles and will cool the sugar.
• Meanwhile, in a large jar, mix together the water and cornstarch to create a slurry. Shake vigorously until the cornstarch is completely mixed in and the water is cloudy. If you set the jar down, shake vigorously to re-mix.
• Very slowly pour the slurry into the syrup. The liquid may bubble so make sure to pour in an even, slow stream while whisking constantly. The liquid should begin to turn into a clumpy gel. Stir continously until the gel reaches the thickness of petroleum jelly - about 5-6 minutes.
• Continue to stir the lokum every 8-10 minutes to prevent it from sticking to the bottom of the pot. Cook until the lokum reaches a medium light shade of amber, about 45-60 minutes.
• Prepare a 9x9 dish by spraying lightly with cooking oil then line the dish with parchment. Set aside.
• When the lokum is a light golden color, remove from the heat and stir in the red gel food coloring and the flavoring extract. Stir well to combine, scraping the sides and bottom of the pot as your go.
• Pour the lokum into the prepared 9x9 dish. Spread into an even layer then set at room temperature for 5-10 hours. The lokum will firm up as it sets. Do NOT set up in the fridge or the lokum will "sweat" and melt the powdered sugar.
• Dust a cutting board with cornstarch. In a 9x13 baking dish, spread an even, thick layer of powdered sugar for dredging the Turkish delights. When the lokum has firmed up, lift it from the dish, carefully flip it onto the prepared cutting board and remove the parchment.
• Dust the top of the lokum with cornstarch. Cut into individual, bite-sized pieces (about 25-50 pieces depending on size). Dredge each piece in the powdered sugar tray. Coat the Turkish delights completely with powdered sugar. Serve right away and enjoy!

STORING INSTRUCTIONS

• Store the Turkish delights in a airtight container that is filled with powdered sugar and cornstarch (about 2:1 ratio). Bury the Turkish delights in the powdered sugar while storing. Eat all of the Turkish delights within 72 hours - they are best fresh!