Prepare your molds. I used silicone molds greased with coconut oil. If you don't have silicone pans, line other pans with greased wax or parchment paper. (The final candy will be sticky, and that will help with the unmolding process.)
Begin by mixing together the first 3 ingredients (sugar, 3/4 c. water, and citric acid) in a heavy bottom pan, and bring to a slight boil before lowering the heat.
Heat, without needing to stir, over low to medium heat until you reach 260ºF. You can occasionally use a spatula to wipe down any sugar crystals from the side of the pan throughout this process.
Meanwhile, mix together the solution of cornstarch and water.
When the sugar syrup has reached the right temperature, temporarily take it off the heat source and ladle in a bit of the sugar syrup into the cornstarch mixture to warm it.
Slowly drizzle the cornstarch mixture into the sugar syrup while continuously stirring them together.
Once all of the cornstarch solution has been completely incorporated, begin to stir the mixture over low heat. You will notice that the mixture should get quite thick almost immediately.
Despite the fact that the mixture is quite thick, you will want to reduce and thicken it even more before adding in your flavorings. I found it was best to keep the mixture over a low heat so that the sugar wouldn't caramelize on the bottom, affecting the flavor of the final product.
As you heat and stir, you should notice that the gel becomes quite transparent. It will also reduce slightly in volume.
To determine the point when you should add your flavoring, test the consistency of your candy by dipping a spoon into the gel, and then dipping the gel covered spoon into a glass of ice water. As the candy cools, you can judge the consistency and stop when you are happy with it. The longer you cook the candy at this stage, the chewier it will become and the more it will hold its shape at room temperature.
Add in your flavorings and colorings. I wanted a strong rose flavor like the one in the turkish delight I bought in Turkey so I used a combination of 2 Tbsp. rose water, and 2 Tbsp. rose syrup.
(In the first trials, I used only rose water, and it seemed to be enough for the softer versions of the candy. As you heat it more, though, the flavor gets more subtle, so I needed to add more flavor to compensate for that. You can check the flavor when you check the texture in ice water.)
Once you've incorporated all of your flavorings, check the texture once more to make sure that the addition of any new liquids hasn't affected the consistency of your candy too much. If necessary, slightly mix and warm your mixture a little longer at very low heat to help evaporate a little water, but be careful and take into account that doing this for too long can alter and diminish the flavorings you have added.
When you are happy with your result, pour the mixture into your prepared molds and spread it out as best you can with a spatula. It should be very thick and sticky.
Let cool for several hours.
Cut into small squares, using cornstarch to keep the candies from sticking to one another. All of the recipes I found online either used powdered sugar or a combination of powdered sugar and cornstarch for dusting the candies, preventing them from sticking to one another. The turkish delight I bought in turkey was only dusted with cornstarch and wasn't dusted with sugar, something I find to be unnecessary as the turkish delight is already very sweet. If you do choose to use powdered sugar for dusting, keep in mind that the candy may sweat and the sugar coating may end up "melting" off of the candy so you may have to add in more cornstarch or reapply the coating before serving your candy.