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1
Lightly oil a deep, 8-inch square cake pan; line base with parchment.
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2
In a small bowl, sprinkle gelatin over 1/4 cup boiling water. Place bowl in a small pan of simmering water and stir until gelatin has dissolved.
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3
In a saucepan, combine sugar with 3/4 cup warm water. Stir over low heat until sugar has dissolved. Bring to boil. Boil, without stirring, until temperature reaches 240u00b0F on a candy thermometer. Simmer at 240u00b0F for 5 mins, without stirring. Remove from heat.
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4
Meanwhile, combine cornstarch and 1 1/3 cups cold water in a medium saucepan; whisk until smooth. Place over heat on the stove. Bring to a boil, stirring constantly, until the mixture thickens.
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5
Gradually whisk sugar syrup, gelatin mixture and corn syrup, into cornstarch mixture. Bring to the a boil; reduce heat. Simmer, stirring, for 10 mins, or until the mixture thickens slightly. Remove from heat; stir in rosewater. Add food coloring, 1 drop at a time, until desired color is achieved.
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6
Strain mixture through a fine sieve into prepared pan; skim any scum from surface. Let cool for 15 mins. Cover surface with lightly oiled parchment; stand at room temperature overnight.
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7
Turn on to a board dusted heavily with confectioners' sugar; remove parchment. Using a knife dipped in confectioners' sugar between cuts, slice into 36 squares. Roll squares in confectioners' sugar.
