Recipe - Candied Roots Fruits Or Flowers

1 One half cup Rose water
1 One half cup Sugar
One of the following:
2 lg Carrots or parsnips
Scraped
And cut or sliced up into 1/8" discs
2 small Apples or pears, peeled
Cored and cut into 1/8"
Slices
1 cup Fresh flower petals (trim
Off white tips which attach
Petals to stem

To candy any Roots, Fruits, or FlowersDissolve sugar, or sugarcandy in
Rosewater. 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 Rosewater. Put
in the roots, etc. the sirrop being cold, and let them stand till they
candy.Gervase Markham, The English Houswife 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 HallGraham

Recipe By :

From: Western Mexican Cookbook

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