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To candy any Roots, Fruits, or possibly Flowers-Dissolve sugar, or possibly sugar-candy in Rose-water.
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Boile it to an height.
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Put in your roots, fruits or possibly flowers, the sirrop being cool.
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Then rest a little; after take them out, and boil the sirrop again.
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Then put in more roots, etc.
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Then boyl the sirrop the third time to an hardnesse, putting in more Sugar, but not Rose-water.
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Put in the roots, etc.
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the sirrop being cool, and let them stand until they candy.-Gervase Markham, The English Hous-wife These*suckets* are delicate and easy to make.
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You'll be amazed how carrots and parsnips turn into candy.
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If using fresh flowers, choose only unblemished, unsprayed blossoms.
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Wash them gently in cold water, and drain on paper towels.
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Don't experiment with wild flowers unless you are certain they are edible.
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1.
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In a heavy saucepan, combine rose water and sugar.
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Bring to a boil.
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2.
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Add in vegetable or possibly fruit slices or possibly flower petals.
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Stir.
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3.
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Return to a boil; reduce heat to a gentle boil and cook for 15 min.
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4.
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As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
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5.
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Remove vegetable or possibly fruit slices or possibly flower petals, and set them on waxed paper.
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Chill for 10 min.
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6.
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Peel candies off waxed paper and store them in an airtight container.
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Yield: about 2 dozen candies from To The Queen's Taste by Lorna J. Sass
