900g (2lb) Sugar
285g (10oz) Corn Flour (Corn Starch)
225g (8oz) Icing Sugar
1 tbsp Rosewater
2 tsp Lemon Juice
1 tsp Cream of Tartar
Place the sugar, water, and lemon juice in a heavy saucepan over medium heat.
Stir until the sugar dissolves and the mixture boils.
Reduce the heat and simmer gently, without stirring, until the mixture reaches the
soft-ball stage 250F. (See: Sugar boiling basics)
The sugar mixture will form a soft ball which can be squashed flat.
Remove the saucepan from the heat.
In a second large heavy saucepan over medium heat, stir together 285g (10oz) cornflour and the cream of tartar.
Gradually stir in the remaining water until no lumps remain.
Stir constantly, until the mixture boils and forms a thick, gluey paste.
Slowly pour the hot sugar syrup into the cornstarch mixture, stirring constantly.
Reduce the heat and simmer, stirring often, to prevent sticking, for about 1 hour, or
until the mixture has become a pale golden colour.
Stir in the rosewater
Pour the mixture into the prepared baking tin and spread evenly.
Cool to room temperature, uncovered, allow to stand overnight to set.
Sift the icing sugar and a little cornflour onto a large cutting board.
Turn out and cut into 1-inch squares with an oiled knife.
Store in an airtight container with sheets of waxed paper, dusted with
the sugar mixture, separating every layer.
Makes approximately 80 pieces.