At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful. The recipe is here, but the brief summary is: make a sugar syrup, take it to the required temperature. Make a thick cornstarch paste. Add syrup to paste and stir and simmer for an hour until it's smooth and not lumpy.
Now maybe it's just me, but pouring a load of liquid into a cornstarch paste has always been the thing you're supposed to avoid if you don't want lumps. Maybe it's different with sugar syrup at this temperature and with a cornstarch paste this thick, but it seems to me that surely there must be an easier way to make it.
The end results here are good enough that I'm intending to do some experiments, but I wanted to consult the wisdom of this community beforehand in case there is already an easier way known. I've seen other recipes which say you only need to stir it every 8-10 minutes for an hour, but that to my mind isn't going to be enough at all, judging by how my mixture reacted to stirring. Of course, maybe there was some subtle difference earlier in the recipe which I haven't noticed.