Turkish Delight

2 cups sugar
3 cups water
1/4 tsp tartaric acid
3/4 cup cornflour
1 3/4 cups icing sugar
4 drops rosewater
few drops pink food colouring

Put sugar and 1/2 cup of water in saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucpan regularly. Bring to boil, reduce heat, simmer until syrup reaches 115C (approx 20mins). Add tartaric acid, remove from heat. Combine cornflour and icing sugar in bowl, add 1/2 cup water, stir until smooth. Bring remaining water to boil, add to cornflour mixtrure, stiring continually. Put into saucepan, stir over medium heat until boils and thickens, add hot syrup gradually, mixing over the heat until well blended. Continue to boil gently exactly 30mins, without stirring. The mixture should be a pale straw, transparent colour. Add the rosewater amd food colouring. Pour into greased deep 20cm square tin. Stand several hours or over night until set. Cut into squares with wetted knife. Toss the squares in combined 1 cup sifted icing sugar and 1 cup cornflour. Store in air tight container.

Mint Turkish Delight
Substitute 2 drops of oil of peppermint and 1 Tbs of creme de menthe for the rosewater and food colouring.