(A bit labour intensive, but worth the effort)
Vegetable oil for greasing
450g granulated sugar
450ml cold water
1Tbsp lemon juice
110g cornflour, plus about 75g extra for coating
1/2 tsp cream of tartar
11/2 Tbsp rosewater
Few drops of red food colouring
About 75g icing sugar
1] Grease and line a 20cm - square baking tin with clingfilm, then lightly grease the clingfilm with the vegetable oil.
2] Place the sugar, 150 ml of water and lemon juice in a heavy saucepan over medium heat. Stir until the sugare disolves, then let the mixture boil. Increase the heat to medium and boil, without stirring, until the temperature reaches 114-118degC. on a sugar thermometer, drop half a teaspoon of the misture into a glass of cold water. The mixture should form a squishy ball. Remove the saucepan from the heat.
3] Stir together the cornflour and cream of tartar in another heavy based pan. Gradually sir in the remaining water until no lumps remain. Put the saucepan over medium heat and stir continuously until mixture begins to boil and forms a thick, gluey paste. Slowly pour the hot sugar syrup into the cornstarch misture, stirring constantly to mix. Reduce the heat to a slow simmer and stir frequently for about 1 hour until the mixture has become slightly translucent and is a pale golden colour. ( Do no leave the pot unattended or the mixture will stick and burn at the base of the pan.) Stir in the rose water and food colouring until mixed well.
4] Pour the mixture into the prepared baking tin and spread evenly. Cool to room temperature, uncovered, then wrap with cling film and allow to firm up overnight.
5] Sift the icing sugar and a few tablespoons of cornflour onto a large cutting board. Turn out and with an oiled knife cut the set Turkish Deloight into bite-sized squares or rectangles. Roll pieces in the icing suger mixture to coat well. Store in an airtight container between sheets of waxed paper dusted with icing sugar.
These could also be coated in chocolate - melt milk or plain chocoate and dip each piece of TD in to cover (use a fondue fork or cocktail sticks), or place the TD on greaseproof paper and drizzle some melted chocolate over. If you are going to cover the TD in chocolate you may be advised to leave out the final dusting of icing sugar.
If you are having a chocolate fondue party you could also include these for dipping.
[face=Comic Sans MS]An ideal gift for children to make (under adult supervision) to give to teachers, grandparents and maiden aunts. (Please, non for me thank you I can't bear the texture.
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Experience is not what happens to you;
Looks like it's a no fat and no sugar recipe afterall. 
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