1 1/2 c Rose water
1 1/2 c Sugar
One of the following:
2 lg Carrots or parsnips, scraped
-and sliced into 1/8" discs
2 sm Apples or pears, peeled,
-cored, and cut into 1/8"
-slices
1 c Fresh flower petals (trim
-off white tips which attach
-petals to stem
To candy any Roots, Fruits, or Flowers--Dissolve sugar, or sugar-candy in
Rose-water. Boile it to an height. Put in your roots, fruits or flowers,
the sirrop being cold. Then rest a little; after take them out, and boil
the sirrop again. Then put in more roots, etc. Then boyl the sirrop the
third time to an hardnesse, putting in more Sugar, but not Rose-water. Put
in the roots, etc. the sirrop being cold, and let them stand till they
candy.--Gervase Markham, The English Hous-wife
These *suckets* are delicate and easy to make. You'll be amazed how
carrots and parsnips turn into candy. If using fresh flowers, choose only
unblemished, unsprayed blossoms. Wash them gently in cool water, and drain
on paper towels. Do not experiment with wild flowers unless you are
certain they are edible.
1. In a heavy saucepan, combine rose water and sugar. Bring to a boil.
2. Add vegetable or fruit slices or flower petals. Stir.
3. Return to a boil; reduce heat to a gentle boil and cook for 15 minutes.
4. As soon as sugar begins to caramelize (it will turn light brown),
remove pan from heat.
5. Remove vegetable or fruit slices or flower petals, and set them on
waxed paper. Refrigerate for 10 minutes.
6. Peel candies off waxed paper and store them in an airtight container.
Yield: about 2 dozen candies
from To The Queen's Taste by Lorna J. Sass "Miscellaneous" posted by
Tiffany Hall-Graham
