- 3 Lb Sugar
- 10 oz Rosewater or Crème de Menthe
- 3 Lemons juice and zest
- 2½ oz Powdered Gelatine
- 3 oz Cornflour in a little water
- Red Colour
- 6 oz Icing Sugar and 3 oz Cornflour mixed to coat
Put the sugar and water in a pan over gentle heat and stir until dissolved.
Boil to 240°F/115°C.
While boiling, add the cornstarch and a drop of red colour.
Dissolve the gelatine in a little water, melt in the microwave for 15 seconds, and add to the syrup.
Pour into a 6” square tin and leave to set. Once firm, put in the refrigerator.
Dip the tin in hot water and quickly turn out onto paper spread with the sugar cornstarch mixture.
Coat well and cut into even sized squares using a knife dipped in hot water.
Roll in the sugar and cornstarch mixture to coat and place in a sealed container.
* Various flavourings and colours can be used as an alternative to rosewater.
