Put the sugar and rosewater in a deep, heavy pan. Heat gently, stirring occasionally, until the sugar is dissolved, then bring to the boil. Raise the temperature to 240 degree F, testing with a candy thermometer, and maintain for three minutes.
Meanwhile, dissolve the gelatin in 3-1/2 tablespoons of water in a small saucepan, then bring to the boil. Add two drops of red food coloring to the sugar. Very carefully and slowly, add the boiling gelatin solution to the boiling sugar and incorporate using a balloon whisk. Boil for two minutes and set aside to cool below 200 degrees F.
Lightly butter a 6 inch square shallow pan. Pour the mixture in the pan and leave for a day in a cool place to set. Mix together the icing sugar and cornstarch and spread on the sheet of waxed paper. Dip the base of the pan of Turkish Delight in hot water for a few seconds, then turn out onto the sugar mixture. Spoon the sugar over the block. Cut the block into squares using a sharp knife coated in the sugar. Add more sugar while cutting to prevent sticking. Coat each cube well with sugar. Store for two days in a cool place to give a crisp texture to the coating.
Optional: add 1/3 cup of coarsely chopped pistachio nuts before cooling down the mixture.
Ingredients:
