Ingredients
300 ml warm water
25 grams powdered gelatine
½ teaspoon citric acid
Few drops vanilla extract
1 tablespoon rose water
Few drops pink food colouring
25 grams Cornflour
450 grams Golden Granulated sugar
50 grams Golden Icing sugar
Method
Pour the water into a large pan and sprinkle on the gelatine. 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. Divide the mixture in half and add the vanilla to one half. Pour this into a well-oiled tin about 20cm x 15cm and add the rosewater and pink colouring to the other half.
Pour this over the first layer and leave in a cool place (not the refrigerator) for 24 hours. Sift the Golden 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 or heart shapes with a cookie cutter and toss in the Cornflour mixture until well coated.
Store in an airtight tin covered with the remaining golden icing sugar/cornflour mixture.