1 c Flowers
1 oz Gum arabic
1 c Water
1 tb Corn syrup
1 c Sugar
Dry the flowers. Dissolve gum arabic in 1/2 cup hot
water and cool. Carefully coat the petals with this
mixture. Put them on wax paper so they will not touch
and mix the corn syrup and sugar in 1/2 cup water and
cook to a soft ball. Dip petals into syrup and dry.
Sprinkle with finely granulated sugar.
* Source: Flower Cookery (The Art of Cooking with
Flowers) * by Mary MacNicol * Fleet Press Corporation
~ New York * Library of Congress Catalogue Card No.
67-24072 * Typed for you by Karen Mintzias
