For the wontons
Put the granulated sugar in a saucepan with 300ml/10 fl oz water. Heat gently, stirring continuously, until the sugar has dissolved.
Bring to the boil, add the tartaric acid and remove from the heat.
Put the icing sugar and cornflour in a saucepan, and gradually blend in 600ml/1pt water. Bring to the boil, stirring well until thick and syrupy.
Reduce the heat and gradually beat in the sugar syrup. Bring to the boil, and boil steadily for 30 minutes until very pale golden and transparent.
Beat in the honey and rose water, add a little colouring (add only a drop of two at a time, so that the Turkish delight is a delicate rose colour) and pour into an oiled 18cm/7in square tin. Leave to set.
Sift together the coating ingredients, cut the Turkish delight into squares and toss in the coating.