Turkish delight

Method

• step 1

  Oil a 20cm square tin. Put the sugar, lemon juice and 175ml of water in a large pan. Heat gently for 10 minutes, swirling the pan, until the sugar has dissolved. Turn up the heat and bring to a boil but do not stir. If there any sugar crystals, brush down the sides of the pan with a wet pastry brush. Boil for 15-20 minutes or until it reaches 118-120C or the 'soft boil stage' on a sugar thermometer.

• step 2

  Meanwhile, when the sugar hits 113C, whisk together the cornflour, cream of tartar and 50ml of water in a separate large pan to form a smooth paste. Add another 350ml of water, whisking well. Put over a medium heat and, whisking continuously, bring to a boil for 2-3 minutes or until thickened and stiff.

• step 3

  Slowly add the sugar mixture in batches, stirring, making sure it’s well incorporated after each addition. Reduce the heat to low and stir frequently for 45 minutes-1 hour or until it turns golden and very thick, ensuring there are no lumps.

• step 4

  Remove the pan from the heat and stir in the rosewater and food colouring. Pour into the prepared tin and smooth over the top. Leave to set in a cool place overnight. Oil a sharp knife and dust a worksurface with icing sugar. Turn out the turkish delight and cut into little squares, dusting each square all over with icing sugar.