Instructions: To candy any Roots, Fruits, or Flowers-Dissolve 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. Youll 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 Queens Taste by Lorna J. Sass

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