Line a 20.5cm (8in) square baking tin with clingfilm. Sift icing sugar and 25g (1oz) of the cornflour into a small bowl. Sprinkle a little over the base and sides of the lined tin. Set bowl aside.
Step 2
Put caster sugar, lemon juice and 400ml (14fl oz) water into large pan. Heat gently until dissolved - do not boil. In a small bowl, mix remaining cornflour with 100ml (3½fl oz) cold water, then stir into sugar syrup. Sprinkle gelatine over liquid and stir with balloon whisk to break up lumps. Bring to boil, then simmer over medium heat for 20min, whisking often. The mixture should thicken and turn pale yellow.
Step 3
Remove from heat and whisk in a little food colouring to turn mixture a light pink. Set aside for 5min. Stir in rose water and pour into tin. Leave to set in a cool place (do not cover or refrigerate) for at least 6hr or overnight.
Step 4
Dust a board with some reserved cornflour mixture, then invert Turkish Delight on to it. Remove tin; peel off clingfilm. Cut into cubes, then roll each gently in cornflour mixture to coat. Sprinkle over a little glitter, if using. Store in an airtight container with remaining cornflour mixture at cool room temperature for up to 1 month. To pack as gifts, sprinkle a little cornflour mixture into a bag or box to stop the sweets sticking.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
