n Lightly oil a 20x25cm baking tin. The size of the tin matters a bit because you need to give the sweets a certain height. Mix 25g gelatine, 250 ml (1 cup) water and 4tsp rose water in a large heavy-based pan and add 450g white powdered/castor sugar (3 cups). Heat gently until the sugar and gelatine have dissolved, stirring continuously. Bring to the boil without stirring.nn Reduce the heat and simmer for 20-25 minutes (without stirring). Remove from the heat, stir in 3-4 drops of (red) food colouring and leave to cool for 2-3 minutes. Pour the mixture into the oiled tin and leave to set overnight.nn Cut into squares. Mix 1tsp cornflour and 3 tbsp icing sugar together and toss the Turkish Delight in the mixture. Store in an airtight container, and insert a layer of greaseproof paper/aluminium foil between the sweets to avoid them from sticking to each other.n