| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 3/4 | c | Water |
| Confectioners' sugar | ||
| Rose or violet petals |
INSTRUCTIONS
Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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