Native Strawberry Gum & Vanilla Turkish Delight

1. Oil an 8-inch-square baking pan, and set aside. Place the sugar, 1 cup of water and lemon juice in a small saucepan, and stir to combine. Place over medium-high heat, and bring to a boil. Use a
   pastry brush dipped in water to brush down any sugar crystals that form on the side of the pan.
2. You will need a sugar or candy thermometer to check the temperature of the syrup. Once the temperature reaches 120°C, remove sugar syrup from the heat, and set aside.
3. Combine cornstarch, cream of tartar, and 3/4 cup water in a medium saucepan, and whisk until smooth and fully combined. Bring the remaining 1 1/2 cups water to a boil in a separate pan; add to cornstarch mixture, whisking continuously. Place over medium heat and whisk constantly, until the mixture becomes quite thick and just starts to a boil.
4. Pour the sugar syrup into the cornstarch mixture, whisking continuously, and reduce heat to low. Gently simmer for 1 hour 15 minutes, stirring frequently.
5. Stir in Native Strawberry Gum extract, vanilla bean extract and food colouring. Pour into the prepared pan, and let set overnight.
6. Once set, combine icing sugar with the remaining 1/4 cup cornstarch and sprinkle a small amount in an even layer over a cutting board. Unmold the Turkish delight onto the cutting board and icing sugar mix. Sprinkle the top with more icing sugar mixture and using a sharp knife, cut into 1 inch squares. Let sit uncovered overnight.

To serve

Dust with the remaining sugar mixture and store at room temperature in an airtight container for up to 2 weeks.