---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 2 Dozen
   1 1/2 c  Rose water
   1 1/2 c  Sugar
            One of the following:
       2 lg Carrots or parsnips, scraped
            -and sliced into 1/8 discs
       2 sm Apples or pears, peeled,
            -cored, and cut into 1/8
       1 c  Fresh flower petals (trim
            -off white tips which attach
            -petals to stem
   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.  You'll 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 Queen’s Taste by Lorna J. Sass “Miscellaneous” posted by
   Tiffany Hall-Graham