• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Candied Roots, Fruits, or Flowers

  • Recipe Submitted by on

Category: Breads, Quick Breads

 Ingredients List

  • 1 1/2 c Rose water
  • 1 1/2 c Sugar
  • One of the following:
  • 2 lg Carrots or parsnips --
  • Scraped
  • And sliced into 1/8" discs
  • 2 sm Apples or pears, peeled
  • Cored -- and cut into 1/8"
  • Slices
  • 1 c Fresh flower petals (trim
  • Off white tips which attach
  • Petals to stem


To candy any Roots, Fruits, or FlowersDissolve sugar, or sugar-candy in
Rose-water. Boile it to an height. Put in your roots, fruits or flowers,
the sirrop being cold. Then rest a little; after take them out, and boil
the sirrop again. Then put in more roots, etc. Then boyl the sirrop the
third time to an hardnesse, putting in more Sugar, but not Rose-water. Put
in the roots, etc. the sirrop being cold, and let them stand till they
candy.Gervase Markham, The English Hous-wife These *suckets* are
delicate and easy to make. You'll be amazed how carrots and parsnips turn
into candy. If using fresh flowers, choose only unblemished, unsprayed
blossoms. Wash them gently in cool water, and drain on paper towels. Do
not experiment with wild flowers unless you are certain they are edible.

1. In a heavy saucepan, combine rose water and sugar. Bring to a boil. 2.
Add vegetable or fruit slices or flower petals. Stir. 3. Return to a boil;
reduce heat to a gentle boil and cook for 15 minutes. 4. As soon as sugar
begins to caramelize (it will turn light brown), remove pan from heat. 5.
Remove vegetable or fruit slices or flower petals, and set them on waxed
paper. Refrigerate for 10 minutes. 6. Peel candies off waxed paper and
store them in an airtight container.

Yield: about 2 dozen candies from To The Queen's Taste by Lorna J. Sass
"Miscellaneous" posted by Tiffany Hall-Graham

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