|Rose petals/Whole pansies, violets, mint leaves / other flowers as desired||1 Cup (16 tbs)|
|Gum arabic||1 Ounce|
|Water||1 Cup (16 tbs)|
|Corn syrup||1 Tablespoon|
|Granulated sugar||1 Cup (16 tbs)|
1. Dip the flowers in water gently, then dry carefully so as not to bruise the petals.
2. In the top of a double boiler, over hot water, dissolve the gum arabic with one-half cup of the water. Let the mixture stand until cold.
3. Using a soft brush, coat the flowers, petals or leaves with the gum arabic. Allow each piece to dry thoroughly. It is best to stick each flower on a pin so that no part touches any surface.
4. Mix the corn syrup and sugar with the remaining water and bring to a boil. Cook to 238° F. (syrup forms a soft ball in cold water).
5. Allow the syrup to stand until it is cold. Then dip the flowers gently into the syrup. Remove the flowers and sprinkle them with finely granulated sugar. Place them on waxed paper to dry.