Turkish Delight

Instructions

1. Brush a small tin, about 12 cm square, with 1 tsp of neutral oil and line it with cling film, smoothing it into the corners; brush the film lightly with the oil too. Set it beside the hob.
2. In a small heavy saucepan combine 200 g of granulated sugar, 160 ml of the water and 1 tsp of lemon juice. Stir over medium heat until the sugar has dissolved, then stop stirring, brush any crystals from the sides with a wet pastry brush and boil to the soft-ball stage, 115C on a sugar thermometer, about 10 minutes. Take off the heat.
3. Meanwhile, in a second heavy pan whisk 60 g of cornflour and 0.25 tsp of cream of tartar into 140 ml of cold water until completely smooth. Set over medium heat and cook, whisking constantly, for 3-4 minutes until it thickens to a stiff, glossy white paste the texture of wallpaper paste.