In a large pot, whisk the sugar and citric acid together. Whisk in 1 ½ cups (350 ml) of the water until the sugar is mostly dissolved. Attach a candy thermometer to the pot.

Set the pot over medium heat and, stirring constantly, bring it to a gentle simmer. Stop stirring and continue to cook over medium heat until it reaches 250°F (122°C). This can take around 30 minutes.

While the sugar syrup heats, in a large bowl, sift the starch into the remaining 1 quart (1 L) water a little at a time, whisking until no lumps remain after each addition.

When the sugar syrup has reached 250°F (122°C), take it off the heat. Slowly add the starch slurry, whisking constantly. Return the pot to the stove over low heat and continue to stir as it cooks.

When it has thickened (at this point, the mixture should be an opaque white), stir every couple of minutes to make sure nothing sticks to the bottom of the pan, and cook for 1 ½ to 2 hours, or until it has become a mostly clear light amber color.

When the mixture has turned mostly clear, take it off the heat and stir in the rose water, musk candy flavoring, and food coloring.

Line an 11x7 inch (28x18 cm) baking dish with plastic wrap and grease it with almond oil or another neutral oil.

Pour the Turkish delight into the prepared dish and make sure it’s spread out evenly. Let cool completely at room temperature, at least 5 hours.

Sift some cornstarch over the cooled Turkish delight, using your fingers or a brush to make sure the whole surface is covered.

Turn the Turkish delight out and dust the bottom with cornstarch. Use a sharp knife to cut the Turkish delight into about 1 inch (2.5 cm) pieces.

Whisk together the coating ingredients of the ½ cup (60 g) each of the powdered sugar and cornstarch. A few pieces at a time, toss the cut Turkish delight in the coating powder so that they’re covered on all sides, then serve them forth.