Mimosa Crystalscandies, holiday 1 cup flowers 1 oz gum arabic 1 cup water 1 tablespoon corn syrup 1 cup sugar Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool. Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in 1/2 cup water and cook to a soft ball. Dip petals into syrup and dry. Sprinkle with finely granulated sugar. * Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary MacNicol * Fleet Press Corporation ~ New York * Library of Congress Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias |
