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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.