Clear Rockcandy Flowers
Spices – back in the time of ancient Rome, they used pepper often to spice deserts. Now that spices are common and not so rare, most kitchens have a huge array of spices to select from. Cinnamon, nutmeg, anise…If you find the recipe appealing, you may want to try several variations.
- Boil selected spices in a syrup of sugar. The syrup of sugar is made by dissolving sugar in hot water at a high sugar to water ratio, (2:1). The water is brought to a boil, then sugar is slowly added and stirred until fully dissolved.
- Add any desired edible flowers to the mix and boil them until they are stiff when laid out on paper.
- Place a wire rack inside of a pan. Lay the flowers out on top of this rack.
- In a pan combine sugar and water – 1/2 a pint of water for every pound of sugar and heat it.
- In a bowl combine a dozen spoonfuls of water and the white of 1 egg and beat it until it comes to a froth.
- Once the sugar is melted and boiled, add the egg froth to the hot sugar.
- Add small amounts of cold water to prevent it from boiling over.
- Remove any film that forms at the surface and continue to boil the mix.
- The mixture should be removed from the heat when it reaches 220 degrees F.
- Pour the mixture into the pan with the flowers and allow it to set for 1-2 hours.
- Remove the wire rack and place the flowers on papers to dry.
A Queens Delight: The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. LONDON. Printed by E. Tyler, and R. Holt. 1671.
“Take spices, and boil them in a syrup of Sugar, then put in the flowers, boil them till they be stiff, when you spread them on a Paper, lay them on round Wires in an earthen pan, then take as much hard Sugar as will fill your pan, and as much water as will melt the sugar, that is half a pint to every pound; then beat a dozen spoonfuls of fair water, and the white of an Egg in a bason, with a birchen rod till it come to a Froth, when your sugar is melted and boiled, put the froth of the Egg in the hot syrup, and as it riseth, drop in a little cold water; so let it boil a little while, then scum it, then boil it to a Candy height, that is, when you may draw it in small threads between your finger and your thumb: then pour forth all your syrup that will run from it in your pan, then set it a drying one hour or two, which done pick up the wiers, and take off the flowers, and lay them on papers, and so dry them.”