CANDIED ROSE PETALS
1 CUP ROSE PETALS
1 CUP SUGAR
3/4 CUP WATER
CONFECTIONER'S SUGAR ( POWDERED SUGAR )
WASH ROSE PETALS GENTLY AND DRY ON PAPER TOWEL. TRIM AWAY THE ENDS, BECAUSE THEY ARE BITTER. COMBINE SUGAR AND WATER IN A SAUCEPAN AND BOIL UNTIL IT IS 234 DEGREES FAHRENHEIT ON CANDY THERMOMETER.
POUR SYRUP INTO BOWL, PLACE BOWL ON A BED OF CRACKED ICE, WHEN SYRUP BEGINS TO CRYSTALLIZED, HOLD PETALS WITH TWEEZERS AND DIP.
DRY PETALS ON WAXED PAPER AND DUST WITH CONFECTIONER'S SUGAR
1 CUP ROSE PETALS
1 CUP SUGAR
3/4 CUP WATER
CONFECTIONER'S SUGAR ( POWDERED SUGAR )
WASH ROSE PETALS GENTLY AND DRY ON PAPER TOWEL. TRIM AWAY THE ENDS, BECAUSE THEY ARE BITTER. COMBINE SUGAR AND WATER IN A SAUCEPAN AND BOIL UNTIL IT IS 234 DEGREES FAHRENHEIT ON CANDY THERMOMETER.
POUR SYRUP INTO BOWL, PLACE BOWL ON A BED OF CRACKED ICE, WHEN SYRUP BEGINS TO CRYSTALLIZED, HOLD PETALS WITH TWEEZERS AND DIP.
DRY PETALS ON WAXED PAPER AND DUST WITH CONFECTIONER'S SUGAR
