In a 4 quart microwave save dish (I recommend Pyrex), whisk together the cornstarch and water until smooth.
Microwave the mixture for 2 minutes and whisk again. Microwave again for 2-3 minutes or until theres about a 1/2 cup of liquid left and the rest has become a white paste. For me, at the 2 minute mark there was still a good amount of liquid, and some hunks of waxy material---thats about the half way point. For me, 3 minutes was exactly right to get a pasty texture.
Whisk until smooth. You will have a texture like glue but a little waxier. Whisk in the sugar and corn syrup.
Microwave the mixture for 5 minutes and whisk again. The color and texture will be basically the same, but slightly thickened.
Microwave for another 5 minutes. Aaaaand....you guessed it: whisk again until smooth. The mixture will be lumpy and bubbly when you first take it out. Whisking should make it smooth, gloopy, and translucent.
Microwave for ANOTHER 5 minutes (last 5 minute round, I promise). Whisk in your extract and food coloring until the mixture is smooth and evenly yellow.
Microwave for 3 minutes. Whisk until smooth. This is the point where a lot depends on your microwave and the proportions of your pan. If the mixture has become super thick, a large amount gets caught in the balloon of the whisk, and it doesnt ooze back into an area of the pan if you whisk it into the middle, then youre done microwaving. If not, keep microwaving at 3 minute intervals until you achieve the desired consistency. I had to microwave it 4 extra times, 3 minutes each (so dont be surprised if you have to do it several times). After whisking at the end of round 3, it had a texture like really thick lemon curd. At the end of round 4, it was much denser and wanted to stay all gathered together in a clump in the center of the pan, rather than ooze back to the corners.
Spray an 8x8 or standard loaf pan with mildly flavored cooking spray (canola or vegetable sprays are fine). Also spray the back of a spoon. Scrap the candy batter into the pan and use the back of the spoon to spread it evenly.
Let the candy batter sit at room temperature for about 2 hours or until firm enough to handle without losing its shape.
Turn the candy out of the pan onto a cutting board lightly dusted with cornstarch. Spray the blade of a knife or kitchen scissors with cooking spray and cut the candy into 1 squares.
Lay a sheet of wax paper on the bottom of a wide, shallow storage dish and gently place the Turkish delight pieces on top of the paper in a single layer. Loosely cover the top of the container with plastic wrap and allow the candy to set for 24 hours.
When the candy has set and you are ready to serve, mix your 1/2 cup cornstarch and 1/2 cup powdered sugar in a large bowl, taking care to break up the clumps of cornstarch with your fingers. Gently toss the candies in the powder mix, dusting off any excess.
If youd like to store any extras, pour your extra powder mix into the storage dish and place the candies on top of the powder layer. Tightly cover the dish with plastic wrap and store at room temperature for up to 2 days.
Serve to any Sons of Adam or Daughters of Eve you find wandering through Narnias winter woodland!