Make it step by step
Method
- 1
Boil sugar, lemon juice and 250ml water to 115°C.
- 2
Whisk cornflour with remaining water and cook until thick and translucent.
- 3
Slowly add the hot syrup, then cook very gently for 45 minutes, stirring often.
- 4
Add rose water and colour, pour into a lined tin and leave overnight.
- 5
Cut into cubes and coat heavily in icing sugar mixed with cornflour.
Chef’s tip
Use a sugar thermometer for the dependable soft, chewy texture.