Flowers in Sugar
Ingredients
Directions
Make the sugar
Heat sugar until it reaches a caramel height, which is known when it can be dipped with a fork and forms fine threads.
Rub the insides of teacups with sweet oil.
Fill and serve
Add 4 tablespoons of the sugar and flowers mixture into each cup.
Once cooled, turn the cups upside down to release the flowers and sugar, and serve them stacked on top of each other.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Cooks into a glassy mixture that hardens into a rigid shape as it cools.
- Sweet oil
- Forms a thin coating that lets the cooled sugar release from the cup.
The step that matters
Heating the sugar to caramel height. The sugar must be cooked until it forms fine threads, which means it has reached the right concentration to set firm. Undercooked sugar stays soft and will not hold its shape, while overcooked sugar turns bitter and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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