TURKISH DELIGHT

1 lb Granulated Sugar
1 ½ pints Water
1 tsp Cream of Tartar
7 oz Icing Sugar
3 oz Cornflour
2 tbsp Lemon Juice
2 tbsp Honey
1-2 tsp Rose Essence
A few drops of Cochineal

Powder:

6 tbsp Icing Sugar
3 tbsp Cornflour

Method

Lightly oil a tin (approx. 8” x 8”) and coat with the powder mix.
In a small saucepan, boil the granulated sugar and ¼ pint of water until ‘soft ball’ (240°F).
In a large saucepan, mix the icing sugar, cornflour and cream of tartar with the remaining 1 ¼ pints of water.
Boil the mixture while stirring continuously. Boil and stir until it stops looking like milk and becomes thick and clear.
Add the syrup and gently boil for 40-90 minutes (depending on how impatient you are), stirring continuously and mixing in the lemon juice.
Add the honey, cochineal and rose essence. Beat well. Pour the goo into the tin, and leave to set for as long as you can wait.
Once the mixture is COMPLETELY cold, turn it out onto a board, cut into squares and cover with powder.
Store in a large flat container.