Messy, but worth it if you can’t buy the good stuff, or you’ve ever just wondered how it is made.
- 4 c caster sugar
- 1 L water
- 1 tsp lemon juice
- 1 c cornflour (make sure is corn cornflour if making for gluten free)
- 1 tsp cream of tartar
- 1.5 tbs rosewater
- 1/2 cup chopped toasted almonds (skin on – roast raw ones in oven at 350C)
- 1 c icing sugar mixture (i.e. powdered sugar and cornflour)
Mix sugar, lemon juice, and 1.5 c water in small saucepan, until dissolved. Simmer on low heat without stirring until ‘soft ball’ stage.
Blend cornflour, cream of tartar and enough water to make a smooth paste, whisk into the rest of the water, in a large saucepan, over low heat until boiled and thickened. Gradually pour in hot syrup, whisking constantly.
Simmer gently, uncovered, stirring occasionally, for 1 hour until it is translucent and the colour of pale straw.
Stir in rosewater, colouring if you want, and mix in almonds.
Pour into an oiled tray, cool to set, then slice and coat in icing sugar to store.
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