Flowers in Sugar
Ingredients
Directions
Prepare
Clarify sugar until it reaches a caramel color, testing with a fork to ensure it draws out like fine thread.
Prepare teacups by rubbing the insides with sweet oil.
Assemble and serve
Place 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
- Forms the hard, clear shell that holds the cup shape once cooled.
- Sweet oil
- Coats the cups so the cooled sugar releases cleanly when turned out.
- Edible flowers
- Provide color and a floral flavor trapped inside the sugar shell.
The step that matters
Clarify the sugar to caramel color. Sugar pulled to a caramel color and tested with a fork sets hard and clear. If it is too pale it stays soft and sticky, and if it is overcooked it 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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