Method
Step 1:
Lightly grease a 20 x 25cm baking tin.
Step 2:
In a heavy based saucepan mix the gelatine, water and rose water then stir in the sugar. Heat gently, stirring all the time until the gelatine and sugar have completely dissolved.
Step 3:
Stop stirring and bring to the boil, then reduce the heat and simmer for 25 minutes. Remove from the heat and stir in the pink colouring then leave to cool for about 5 minutes.
Step 4:
Carefully pour into the prepared tin and leave to set overnight.
Step 5:
When set cut into cubes in the tin, then mix the icing sugar and cornflour and toss the cubes in this mixture.
Step 6:
The cubes can be stored wrapped in baking paper in an airtight container.
Ingredients
- 25g Gelatine (powdered)
- 250ml Water
- 4 tsp Rose water
- 450g Billington's Unrefined Golden Caster Sugar
- Pink food colouring (6 drops of)
- 4 tbsp Silver Spoon Icing sugar
- 1 tsp Cornflour
Recipe Reviews
it works great. it is squashy and tastes great
I followed the recipe to the letter but instead of a chewy soft confection it turned out to be hard and grainy, a cross between a boiled sweet and fudge
Rather disappointing as it was meant as a birthday gift😢☹️
🐸 like frogs and that is why I give it 5 because I like frogs
Ingredients
- 25g Gelatine (powdered)
- 250ml Water
- 4 tsp Rose water
- 450g Billington's Unrefined Golden Caster Sugar
- Pink food colouring (6 drops of)
- 4 tbsp Silver Spoon Icing sugar
- 1 tsp Cornflour