SC - Saxon Violets

[Stefan li Rous]

Cadoc answered someone with:
> >The time I dipped them in sugar syrup was a disaster, IIRC.  Maybe the
> >syrup was still too warm.
> 
> If it's a pure and cold flavor-sugar-water scenario, you can dip and dry and 
> dip and dry until the violet is encrusted with sugar.  I wouldn't see doing 
> too much sugar on them as you'd lose the color after a while.

I missed the original part of this thread, but perhaps this file in the
FOOD-SWEETS-DECORATED section of my files might be of use:
Roses-a-Sugar-art (21K)  7/15/98    "Divers Pretty Things Made Of Roses
& Sugar" 
                                       by Mistress Renata Kestryl of Highwynds.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****