Recipe - Candied Blossoms

1 cup Sugar
Three fourths cup Water
Confectioners' sugar
Rose or violet petals

Select choice blossoms and petals; wash gently, then spread on flat
plates to dry. Combine sugar and water; boil until spins a thread when
dropped into ice water (230 to 234 degrees F on a candy thermometer).
Pour syrup into a bowl and place bowl on a bed of cracked ice. When
syrup begins to crystallize, hold blossoms with tweezers and dip one at
a time into syrup. Place petals on waxed paper to dry. As they
harden, dust with confectioners' sugar.

Recipe By : "Aine.McManus" mcmanus@maths.anu.edu.au, Gaelic List

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip