Put aluminum foil into the 9 inch pan and spray it with cooking spray and put aside on the counter to use at a later.
Put the sugar, 1.5 cups of water and lemon juice into another pan and stir them at medium level heat until the sugar dissolves and the mixture to a boil.
After the mixture boils, stop stirring it and allow the sugar mixture continue to boil until it reaches to softball stage (235 F or 112 C) on the candy thermometer.
While the sugar syrup is reaching to 235 F, start to add remaining ingredients into another saucepan. Put the remaining 3 cups of water first and then add the cornstarch and cream of tartar. Bring the heat to medium level and stir them until cornstarch dissolves and bring the mixture to a boil.
Once the sugar syrup reaches at 235 F, remove it from the heat and carefully pour it into the cornstarch mixture. And then whisk them until they fully mix each other.
Lower the heat level and whisk it every 5 to 8 minutes for 1 hour, until it has reached a light golden color and very thick and sticky form.
After 1 hour passed, remove the saucepan from the heat and stir in the food grade rose water and red food coloring.
Pour the mix into the prepared pan and allow it to rest overnight without covering the top.
Next day, dust your counter with powdered sugar and roll the candy back and forth on the powdered sugar.
Use a sharp knife to cut the candy into small squares and then dust all over the squared candies with powdered sugar. Now your Turkish delight is ready to serve.