Candied roots, fruits, or flowers
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Candied roots, fruits, or flowers
  Roots    Flowers  
Last updated 6/12/2012 1:12:03 AM. Recipe ID 39823. Report a problem with this recipe.
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      Title: Candied roots, fruits, or flowers
 Categories: Breads, Muffins & r
      Yield: 4 Servings
 
  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
  
  




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Recipe ID 39823 (Apr 03, 2005)

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