Although I gave it a test in the Thermomix which made the whole process very easy you could definitely do it in a saucepan. I halved the recipe as i wasn't sure if it'd work and i didn't want to make a huge quantity but it really is up to you.
Here's what i did (this is the full recipe)
Turkish delight (makes about 40 large pieces)
225g cornstarch (cornflour made from corn)
20mL rosewater (or whatever flavour you like)
10mL lemon juice
6.5g cream of tartar
red or pink food colour
225g pure icing sugar.
In a heavy based saucepan place 250ml water, sugar and lemon juice and heat until the mix reaches soft ball stage (about 115*C). Do not stir.
While this is happening place butterfly attachment into Thermomix bowl and add cornstarch and cream of tartar. Set time to 5 mins, temperature varoma, speed 2 and gradually add in remaining water ensuring no lumps are formed. At the end of this time it should be boiling and a thick paste should have formed (looks like clag!)
Set time to 60 mins, temperature 80, speed 2 and slowly pour in sugar syrup. In the meantime line a 20cm square tin with clingwrap. When the time is almost up (1 minute left) add rosewater and a drop of food colouring.
Quickly pour mixture into tin and smooth as fast as possible. It will set quite quickly. Allow to cool to room temperature then cover with cling film and leave to cool overnight.
Mix together coating ingredients. Unwrap turkish delight and cut into squares. I found my knife cut through it easily with no sticking but if it starts to stick you can oil your knife. Toss pieces in coating mixture and enjoy! If you don't plan on eating straightaway i would advise not coating the pieces in the icing mixture as mine melted into the turkish delight after awhile. Just coat before serving :)