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Turkish Candy

Boil together one cupful of water and one pound of sugar until it can be rolled in a soft ball when tested in cold water. While it is boiling, put five ounces of cornstarch into a bowl, measure out one cupful of cold water and stir enough of it into the cornstarch to mix to a thick paste; heat the remainder to the boiling point; pour it over the paste and stir until smooth and clear. Slowly add the hot syrup and cook for seven minutes, stirring constantly, then take from the fire and add one-quarter of a cupful of clear honey, one-quarter of an ounce of tartaric acid a (1 sufficient oil of lemon to flavor. Pour this into tins or moulds rubbed with olive oil and when cold, cut in squares and roll in powdered sugar. Chopped candied fruits, figs, raisins and nuts may also be added, stirring them in after taking from the fire.