Right.
This recipe worked for me last year, its from NIcki Trench Sweet Temptation book and uses no gelatine but its a bit wordy and you do need a sugar thermometer for best results but I might be able to find you a way round that.
500g granulated sugar
Juice of 1/2 lemon
Juice of 1/2 orange
1/4 tsp cream of tartar
75g cornflour
500ml hot water
2tbsp clear honey
1tsp rose water
pink food colouring
icing sugar
-Lightly grease shallow 20cm tin with veg oil.
Mix sugar, 125ml water, lemon and orange juice in pan and stir oiver medium heat until sugar dissolved.
Increase and boil without stirring until it reaches 116C(240F) (soft ball stage).
Remove from heat, gently stir in cream of tartar and leave to cool for 10-15 minutes.
Mix 100ml cold water in a measuring jug with cornflour. add the measure hot water into the mixture and stir.
Pour into separate pan and boil stirring over low heat until thick and smooth. Remove from heat.
Carefully pour hot sugar syrup into cornflour stirring with wooden spoon.
Put back onto the heat and slowly simmer. Cook gently for 25 minutes stirring occasionally to stop it sticking.
Remove from heat and stir in honey, rose water and few drops of colouring.
Leave to cool for a few minutes and then pour into prepared tin.
Leave to cool completely and then put in fridge overnight.
Sift icing sugar on surface, run knife round the edge of tina nd invert onto surface, sift more sugar over and cut into squares.
Store in airtight tin and eat within a few days.
Soft ball stage
When dropped into very cold water a small quantity of sugar forms a ball which does not retain its shape when pressed with fingers.