Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Sugar
3 c Water
1/4 ts Tartaric acid
3/4 c Cornflour
1 3/4 c Icing sugar mixture
1 ts Rosewater
2 Drops pink food colouring
1/2 c Shelled pistachios
1/2 c Cornflour, extra
1/2 c Icing sugar, extra

Combine sugar and 1/2 cup water in saucepan, stir over low heat until
sugar is dissolved. Bring to the boil, reduce heat until syrup
reaches 115 degrees C when tested with a sweets thermometer or until
syrup forms a soft ball when tested in a cup of cold water. Add
tartaric acid, remove from heat.

Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup
water, stir until smooth. Bring remaining water to the boil in small
saucepan, whisk into the cornflour mixture. Return mixture to
saucepan, stir over medium heat until mixture boils and thickens. Add
syrup gradually, stirring constantly over heat. Continue to boil
gently for 30 minutes, without stirring. Add rosewater, food
colouring and pistachios. Pour mixture into greased 20 cm square pan.
Stand for several hours until set. Cut into squares using a wet
knife. Toss squares in combined sifted cornflour and icing sugar.
Store in airtight container.

Makes about 20.

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