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Candy Flowers

  • 2 cups sugar
  • 1 cup water
  • Color paste
  • 1/4 tsp cream of tartar
Put sugar and water in saucepan. Add color paste as desired (a small bit of red on the end of a toothpick will be sufficient to make pink roses). Cover and boil for 3 minutes (be patient, you rascal). Wash all the grains of sugar from the sides of the saucepan, with a clean butter brush dipped in water, to avoid every tendency of the syrup to become granular. Add cream of tartar. Put in thermometer if one is to be used. Boil without stirring to 300°F, or until syrup will instantly crack and become like glass when a little is dropped from tip of spoon into cold water. Another way to tell when syrup is done, is to boil it until it begins to change color on one side of saucepan. Pour syrup on to a sdelicately oiled pan or white agate tray. Place tray on top of saucepan of boiling water on the stove or in front of a gas oven. As soon as candy can be handled, it should be pulled until glossy. Always keep it near the heat of a stove. Return candy to tray. Allow it to become softened. Detach a small portion and shape it into a closely curled rose petal. Place on marble slab or tin sheet, away from the heat. Shape a second petal. Fold it around the first petal to form center of rose. Shape 8 rose petals. Add them to the rose center one at a time as they are made. Hold them in place at the base with a drop of melted candy. If a petal breaks it may be returned to the tray, softened, and molded again. Though the gloss of worked-over candy is not so high. After the desired number of roses are made, the remainder of the candy may be colored dark green, and leaves and calyxes made.

These roses are very effective when placed in a bed of white or green spun sugar and used as a garnish for ices. A variety of shapes, colors, and flowers may be made as the artist becomes accustomed to working with candy and learns to keep it just warm and soft enough to handle comfortably.
Submitted by Tess M Jul 21, 2009 15 min 30 min 45 min
Recipe Rascal