© Mitsubishi Electric Australia 2023
1 Halve the mandarin, and juice. Cut into quarters, then use a small knife to remove the remaining flesh and pith. Put the juice, zest, caster sugar, lemon juice and 3 cups water into a medium saucepan and cook over a moderate heat to 119°C, measured with a sugar thermometer.
2 Meanwhile, combine the cornflour, cream of tartar and xanthan gum in a medium saucepan with 1½ cups water. Whisk well, then set over a moderate heat. Cook, constantly whisking, until the mixture thickens. Attempt to time this so it coincides with the caramel reaching temperature.
3 Add the caramel to the cornflour saucepan in a steady stream, stirring constantly, until incorporated. Cook gently for 1 hour, stirring regularly, until lightly golden.
4 Mix in rosewater to taste (start with 1 Tbsp) and a light dash of colouring. Spoon into a 20cm square cake tin lined with oiled foil, then flatten. Set aside (uncovered) overnight, then cut into squares with an oiled knife. Toss in icing sugar mixture.