Candied Flowers

1. 1

   Wash the flowers gently in cool water, and drain on paper towels.

2. 2

   Trim off the white tips that attatch the petals to the stem.

3. 3

   In a heavy saucepan, combine rose water and sugar.

4. 4

   Bring to a boil.

5. 5

   Submerge the flowers in the syrup and stir.

6. 6

   Return to a boil then reduce heat to a gentle boil.

7. 7

   Cook for 15 minutes.

8. 8

   As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.

9. 9

   Remove the flowers and set them on waxed paper.

10. 10

    Refrigerate for 10 minutes.

11. 11

    Peel candies off waxed paper and store them in an air-tight container.

* Per serving · 4 servings · Values may vary.