INGREDIENTS

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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