1. Wash the roses, dry them, and keep them free of moisture. If there are not some water droplets, you can use a kitchen towel to soak them in.
2. Remove the flower stalks, pick the petals off, and weigh them.
3. Pour the white sand sugar.
4. Put on disposable gloves and grab the petals and sugar with your hands until they are mixed evenly.
5. You can add some honey.
6. Put the finished rose candy into an oil-free and water-free crisper or bottle and keep it tightly sealed.
Tips:For long-term storage of rose sauce, the ratio of flowers to sugar is about 1:3. And be sure to keep it sealed in an oil-free and water-free bottle. If you make the filling of the flower cake, you don't need to put too much sugar. The ratio of flowers to sugar is about 1:1.5.
