Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flowers |
| 1 ounce | Gum arabic |
| 1 cup | Water |
| 1 tablespoon | Corn syrup |
| 1 cup | Sugar |
Dry the flowers. Dissolve gum arabic in ½ cup hot water and cool.
Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in ½ cup water and cook to a soft ball. Dip petals into syrup and dry.
Sprinkle with finely granulated sugar.
* Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary MacNicol * Fleet Press Corporation - New York * Library of Congress Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias