Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sugar
3 c Water
1/4 ts Tartaric acid
3/4 c Corn flour
1 3/4 c Icing sugar mixture
1 ts Rosewater
2 dr Pink food colouring
1/2 c Pistachios -- shelled
1/2 c Corn flour -- 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°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 corn flour 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 corn flour 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
corn flour and icing sugar. Store in airtight container.
