Directions

1. Into a large saucepan set over medium-low heat, add the sugar, lemon juice, and 410ml (13 ½ fl oz) water. Heat gently until the sugar is completely dissolved – do not boil or simmer.
2. In a bowl, combine 100g (3 ½ oz) cornflour with 120ml (4 fl oz) cold water. With the heat off, whisk into the sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil; you want the liquid to reach 120°C (248°F), then simmer over medium heat for 20 minutes, whisking often.
3. Line a tray (roughly 20 x 25cm / 8 x 10 inches) with cling film, then in a bowl mix together 30g (1 oz) of icing sugar with 30g (1 oz) of cornflour. Sprinkle some of the mixture into the tray, covering the bottom and sides.
4. Remove the candy from the heat after 20 minutes and set aside for 5 minutes to cool slightly, then whisk in the rose water and red food colouring if you are using it.
5. Carefully pour the hot candy into the pre-lined and dusted tray and tap so that it sits evenly and flat. Let the candy fully cool at room temperature for at least 4 to 5 hours, but preferably overnight.
6. Once your candy is fully cooled, dust your board with some of the leftover sugar-cornflour mixture. Turn out the candy and heavily dust it with the sugar-cornflour mixture. Cut into whatever size pieces you wish, then dust the individual pieces with the remaining sugar-cornflour mixture. Serve and enjoy!