| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | Flowers, Candies, Holiday, Info/tips | 1 | Servings | |
INGREDIENTS
| 1 | c | Flowers |
| 1 | oz | Gum arabic |
| 1 | c | Water |
| 1 | tb | Corn syrup |
| 1 | c | Sugar |
INSTRUCTIONS
Dry the flowers. Dissolve gum arabic in 1/2 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 1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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