525 g (625 ml) Huletts Castor Sugar 125 ml liquid glucose 420 ml water 170 ml cornflour 10 ml rose water 3 drops red food colouring 30 ml gelatine
For dusting: 30 g (60 ml) Huletts Icing Sugar 60 ml cornflour
Mix castor sugar, glucose and 170 ml water in a saucepan and stir over low heat until sugar has melted. (The mixture should not boil before the sugar has dissolved).Brush any sugar crystals around the side of the saucepan with a brush dipped in water.Bring to the boil and boil until the softball stage or 115ºC on a sugar thermometer.Mix the cornflour with 150 ml water to a smooth paste.Mix the sugar syrup gradually into the cornflour mixture.Return to the saucepan and cook for 1-2 minutes.Add the rose water and red food colouring. (Leave out the colouring at this stage if white Turkish delight is made.)Remove from heat.Sponge the gelatine in the remaining 100 ml water.Melt the gelatine over boiling water or in the microwave.Do not boil the gelatine.Mix the gelatine into the sugar syrup.Line a 17 x 17 cm pan with foil and grease well.Pour the mixture into pan and leave to set, preferably overnight .Sift the 60 ml icing sugar and 60 ml cornflour together. Cut the set mixture into squares and dip into icing mixture until well coated.