Is Turkish Delight hard to make? I'd be curious to try that. I love the stuff.
Yes and no. It's one that's not *too* difficult, but it's also easy(ish) to mess up. The kind I make uses the juice from an orange and a lemon, 1 1/4 cup of water, 2 cups of sugar, 4 tbsp of unflavored gelatin, and the peels from the lemon and orange cut into strips. Dissolve the sugar in 1/2-3/4 cup of the water over medium heat, add the juice and the peels, bring to a boil and simmer for 15 minutes, add the gelatin to the rest of the water to let it "soften" for about 5-10 minutes (I normally do about seven), and then add it to the rest. Boil for another 15 minutes, or until it reaches the thread stage. Strain it into a dampened (fairly shallow) dish, and let it set for at least 8-12 hours (24 is preferable, but I hardly ever have the patience to wait that long
). Then you cut it into squares/cubes, and roll (or shake, if you use a plastic bag) it in a mixture of powdered sugar and cornstarch (1 tbsp cornstarch to 2 tbsp powdered sugar). ...don't throw the peels out. They're candied at that point, and they taste pretty good.
The reason it's easy to mess up is because if you don't cook it long enough it won't set right, and if you cook it too long, it sets too well and gets all chewy and weird.