---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Candied Roots, Fruits, Or Flowers
 Categories: Candies
      Yield: 24 Candies
 
  1 1/2 c  Rose water
  1 1/2 c  Sugar
           One of the following:
      2 lg Carrots or parsnips;
           - scraped, sliced 1/8"
      2 sm Apples or pears; peeled,
           - cored, sliced 1/8"
      1 c  Fresh flower petals (trim
           - off white tips which
           - attach petals to stem
 
  > To candy any Roots, Fruits, or Flowers--Dissolve sugar, or
  > sugar-candy in Rose-water. Boil it to an height. Put in your
  > roots, fruits or flowers, the syrup being cold. Then rest a
  > little; after take them out, and boil the syrup again. Then put
  > in more roots, etc. Then boil the syrup the third time to an
  > hardness, putting in more Sugar, but not Rose-water. Put in the
  > roots, etc. the syrup being cold, and let them stand until they
  > candy.
  > --Gervase Markham, The English Hous-wife
  
  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.
  
  Recipe by To The Queen's Taste by Lorna J. Sass

  Posted by: Tiffany Hall-Graham
 
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