Clear Rockcandy Flowers

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.”

How to candy Pears, Apricots, Plums, and Pippins

How to candy Pears, Apricots, Plums, and Pippins (a type of apple).

  • Pare the fruit.
  • Lay the fruit out in a pan or baking sheet and strew sugar on top of it.
  • Place the pan in an oven 350 degrees F.
  • Pour off the accumulated juices and turn the fruits.
  • Sprinkle with sugar and rose water.
  • Do this 3 or 4 times until the fruits are almost dried.
  • Turn down the oven heat to low.
  • Lay them out on a wire rack and place them back into the warm oven.
  • Keep the fruits in the oven until they are fully dried out.
    The candied fruits should be good for a year.

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 of these fruits being pared, and strew sugar upon them, as you do flower upon frying fish; then lay them on a board in a Pewter dish, so put them into an Oven as hot as for Manchet; as the liquor comes from them, pour forth, turn them, and strew more Sugar on them, and sprinkle Rose-water on them, thus turning and sugaring of them three or four times, till they be almost dry, then lay them on a Lettice Wire, or on the bottom of a sieve in a warm Oven, after the bread is drawn out, till they be full dry: so you may keep them all the year.”

Rosemary Candy

Rosemary Candy

  • 1 Tablespoon Gum Dragon (Today you can obtain gum arabic or tragacanth)
  • 1 Tablespoon Rose Water
  • Rosemary Flowers
  • Fine Sugar
  1. Steep the gum dragon in the rose water.
  2. Wet the Rosemary flowers in the solution.
  3. Lay the flowers out on paper and strew fine sugar over the flowers.
  4. Lay them out in the hot sun
  5. Turn the flowers and strew fine sugar on them until they are candied.
    (Today you can use an oven set to low rather than having to allow them to sun 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 Gum-Dragon, and steep it in Rose-water, then take the Rosemary flowers, good coloured, and well pickt, and wet them in the water that your Gum dragon is steeped in, then take them out, and lay them upon a paper, and strew fine Sugar over them; this do in the hot sun, turning them, and strewing Sugar on them, till they are candied, and so keep them for your use”

Anise Hard Candy

Anise Hard Candy

 

  • 2 cups water
  • 1 tablespoon anise seed
  • .5 cups brown sugar
  • 1.5 cups white sugar

 

Place 2 cups of water in a pan and bring to a simmer.
Add anise and simmer for 20 minutes.
Remove the anise from the water, but keep the water.
Stir the sugar into the water and boil until it reaches hard crack stage (roughly 300 degree F).
Pour into and an lightly oiled pan.
Once cooled and hard, break apart into pieces.

 

If you know who this recipe can be attributed to, please let me know.