1.Grease deep 20cm square cake pan.
2.Sprinkle gelatine over the water in small jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves.
3.Combine caster sugar and ¾ cup of the extra water in medium saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, until temperature of the syrup reaches 116°C/235°F on candy thermometer. Simmer at 116°C/235°F for 5 minutes, without stirring, regulating heat to maintain temperature at 116°C/235°F. Remove pan from heat.
4.Meanwhile, place cornflour in another medium saucepan; gradually blend in the remaining extra water. Bring to the boil, stirring, until mixture thickens.
5.Gradually stir hot sugar syrup, gelatine mixture and glucose into cornflour mixture; bring to the boil, stirring. Reduce heat; simmer, stirring, about 10 minutes or until mixture thickens a little more. Remove pan from heat; whisk in rosewater, tint with red food colouring.
6.Strain mixture through fine sieve into cake pan; skim any scum from surface. Stand 15 minutes; cover surface with lightly greased baking paper, stand overnight.
7.Turn Turkish delight onto board dusted with sifted icing sugar, dust with more sifted icing sugar; cut with icing-sugar-coated knife. Roll pieces in remaining sifted icing sugar.
You must use a candy thermometer to get the correct consistency for Turkish delight.Note