2 C. sugar
1/2 C. cornstarch
1 1/2 C. water
1/2 tsp. cream of tartar
2 Tbsp. rose hydrosol
About 1 C. confectioner's sugar for dusting
1. Combine sugar, 1 C. water, cream of tartar, and rose hydrosol in a
small saucepan and bring to a boil.
2. In a separate bowl, combine cornstarch with remaining water, mix
completely, and slowly stir into sugar mixture. Boil over
medium-low heat for 20-30 minutes, until the mixture reaches
"Firm-ball stage," or 245ºF (120ºC) on a candy thermometer.
3. Apply non-stick cooking spray to a form (ice cube trays will do
nicely), shallow pie pan, or jelly-roll pan. Pour the hot mixture
into the pan or form and allow to set.
4. When cool, release from form or cut into cubes as applicable and
roll each piece in confectioner's sugar.
Store at room temperature in airtight container.