|Gelatin||1 Ounce (25 Grams)|
|Hot water||1⁄2 Pint|
|Caster sugar||1 Pound (450 Gram)|
|Citric acid||1⁄4 Teaspoon|
|Rose water||1 Tablespoon|
|Pink coloring||3 Drop (Rose Pink)|
|Icing sugar||2 Ounce (55 Grams)|
Sprinkle the gelatine over the hot water and stir until it has dissolved completely.
Pour this into a saucepan, then add the sugar and citric acid.
Stir over a low heat until the sugar has dissolved completely.
Boil gently stirring occasionally for about 20 minutes.
Remove from the heat and stir in the rose water.
Whisk the mixture lightly until it gives a sort of milky appearance.
Pour half of this mixture into a well greased square tin.
Put this tin into another larger tin filled with cold water.
This will cool the mixture almost immediately.
To the remaining half of the mixture add the food colouring and tint it.
Whisk lightly then spread over the first layer.
Cover with cling film and chill in the fridge.
Take a sheet of greaseproof paper and sift some icing sugar onto it.
Turn out the Turkish delight onto that and cut into squares with a sharp knife or scissors.
Coat well with some more of the icing sugar.
Store in a plastic container or a tin and sprinkle more sugar over the top.