[Christine O’Keeffe’s St. Valentine’s Recipes]
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Candied Rose Petals

1 cup rose petals, 1 cup sugar, 3/4 cup water, confectioners’ sugar

Wash rose petals gently and dry on paper towels. Trim away the ends, because they are bitter. Combine sugar and water in a saucepan and boil until it is 234 degrees fahrenheit on a candy thermometer. Pour syrup into a bowl on a bed of cracked ice. When syrup begins to crystalize, hold petals with tweezers and dip. Dry petals on waxed paper and dust with confectioner’ sugar. Joane Asala, Celtic Folklore Cooking, page 320, © 1998, ISBN: 1567180442

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© 1999. Christine O’Keeffe Ver. 1.0. Saturday, December 11, 1999