Turkish Delight

• 1 lb (.5 kg). sugar (granulated)
• 1/2 cup (125 ml) water
• 1 oz (28 grm). gelatine
• 2 tsp (10 ml) rosewater OR lemon essence
• food coloring
• powdered sugar and cornstarch for dusting

1. Put water and sugar in a saucepan.
2. Cook to softball stage (about 246 degrees)
3. Add gelatine (either presoaked or powdered)
4. Add color and rosewater or lemon essence.
5. Pour into a high sided tray lined with wax paper and dusted with a 50/50 mixture of powdered sugar and cornstarch.
6. Leave to cool and set.

sugar, water, gelatine, rosewater, food coloring, powdered sugar

Taken from online-cookbook.com/goto/cook/rpage/00066A (may not work)