Rose Candy

Rose Candy

1. Three red roses.

2. Tear off the petals piece by piece, soak them in water and wash them off.

3. Then use a paper towel to soak the water on the petals dry. Be sure to dry them completely, otherwise it is not easy to store after making a sugar sauce, and it is easy to break.

4. Take a large clean bowl with no water in the bowl. Pour the dried rose petals, then add four times the amount of sugar to the petals, and mash them with a rolling pin.

5. Just mash it to the extent shown in the figure.

6. Put the mashed sugar into a sealed glass jar, close the lid tightly, and store it in the refrigerator for 7-15 days.

Tips:

1. All containers, tools, and materials must not carry water. They must be sterilized and dried utensils, so as to ensure that the sugar sauce will not deteriorate during the pickling process;

2. Because it is summer, I store it in the refrigerator and there is no light in the refrigerator, so I use transparent glass bottles. If it is stored at room temperature in winter, please use dark glass bottles to avoid light absorption.