Just a small batch today to test the recipe out. I’m not the hugest fan of Turkish Delight so I’m relying on other people’s reviews.. so far so good!

Place 2lb sugar in a heavy saucepan over medium heat with 1/2 pint water and 2tsp lemon juice.

Stir until the  sugar dissolves and the mix boils

Reduce the heat and simmer until it reaches soft ball stage (114-118C 238-245F)

Remove from the heat

In a larger heavy based pan on medium heat  stir together 8oz cornflour and1tsp cream of tartar. Gradually add 1 1/4 pints water stirring constantly.

Stir until it boils and forms a thick gluey paste.

Slowly pour the hot sugar syrup into the cornflour mix stirring constantly.

Reduce the heat and simmer until the mix has turned a pale golden colour, about an hour. Stir frequently to prevent it sticking.

Stir in 1 1/2 tbsp Rosewater and food colouring if using.

Pour into a prepared tin and spread evenly. Cool to room temperature uncover

ed then stand overnight to set fully.

Sift out some icing sugar. Turn out onto the sugar and cut into 1 inch squares using an oiled knife.

Roll in the icing sugar and store in an airtight container dusted with plenty of icing

sugar