Turkish Delight

Method

1. Pour the water into a large pan and sprinkle on the gelatine.
2. Stir in the sugar and citric acid and place over a low heat, stirring until the sugar and gelatine have dissolved. Bring to the boil and boil for 20 minutes over a medium heat. Remove from the heat and leave to stand for 10 minutes without stirring.
3. Add the rosewater and pink colouring and pour into a well-oiled tin so that the mixture is about 1.5cm/½" thick. Leave in a cool place (not the fridge) for 24 hours.
4. Sift the icing sugar and cornflour onto a large piece of greaseproof paper and turn the Turkish Delight out onto this. Cut into squares with a sharp knife and toss in the mixture until well coated.
5. Store in an airtight tin with the remaining icing sugar/cornflour mixture.