Rosewater Jellies

Grease and line the base and sides of two 18 cm x 18 cm x 6 cm (7” x 7” x 2 ½”) baking tins with greaseproof paper. Combine the caster sugar, honey, 55 ml of water and ½ tsp of cream of tartar in a saucepan set over a medium heat.

Cook until the sugar and honey have dissolved, and then increase the heat until the syrup reaches boiling point. Cook until it registers 127°C / 260F on a sugar thermometer; 8–10 minutes.

In the meantime, combine half of the cornflour with the remaining water, 65 g of icing sugar and remaining cream of tartar in a saucepan. As the sugar syrup reaches 120°C / 248F, start to cook the cornflour mixture for 2-3 minutes over a medium heat, until thickened, and then remove from the heat.

Once the sugar syrup reaches 127°C / 260F, carefully whisk it off the heat into the cornflour mixture. Return the mixture to a medium-low heat and cook for 25–35 minutes, stirring frequently, until light golden and glue-like in consistency.

Divide the mixture between the tins and add rosewater and red dye to one and lemon and yellow dye to the other. Mix well until uniformly coloured before covering the surfaces with a piece of clingfilm.

Leave to cool and set for at least 6 hours or preferably overnight.