Step 1

Grease a 3.5cm, 16cm x 26cm slice pan with oil. Line with baking paper, allowing a 2cm overhang on all sides.

Step 2

Place caster sugar and cold water in a large heavy-based saucepan over low heat. Cook, stirring occasionally, for 20 to 25 minutes or until sugar has dissolved.

Step 3

Place candy thermometer in pan. Increase heat to medium. Bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 18 to 20 minutes or until candy thermometer reaches 116C (soft ball). Reduce heat to low. Simmer for 5 minutes, maintaining 116C (soft ball) on thermometer. Remove from heat.

Step 4

Place gelatine in a heatproof jug. Add hot water, stirring until gelatine dissolves. Place cornflour in a large heatproof bowl. Add gelatine mixture. Stir until smooth. Tint mixture pale pink with red food colouring.

Step 5

Gradually add cornflour mixture to hot sugar syrup, whisking until smooth. Place pan over medium heat. Bring to a simmer. Simmer, stirring with a wooden spoon, for 5 minutes or until mixture is translucent. Remove from heat. Strain mixture into a large heatproof bowl. Using a large metal spoon, skim any scum from surface. Stir in rosewater essence. Pour mixture into prepared pan. Stand, uncovered, overnight at room temperature to set.

Step 6

Lightly dust a flat surface with some of the icing sugar. Turn out Turkish delight onto prepared surface. Quickly and firmly pull baking paper to remove. Place remaining icing sugar in a bowl. Using a lightly greased knife, cut Turkish delight into 60 pieces. Transfer to bowl. Working in batches, toss to coat in icing sugar (see Notes). Serve.