Dry Suckets
Candied Roots

Blair High School Twelfth Night Festival

1 1/2 cup rose water
1 1/2 cup sugar
2 large carrots or parsnips, scraped, and sliced into 1/4 discs

In a heavy saucepan, combine rose water and sugar. Bring to a boil. Add vegetate and stir. Return to a boil; reduce heat to a gentle boil and cook for 15 minutes. As soon a sugar begins to caramelize (it will turn light brown), remove pan from heat. Remove vegetables and set them on waxed sugared paper and refrigerate for 10 minutes. Peel candies off wax paper and toss in sugar until completely cooled. Store in tin box with a couple of dry crackers to absorbed additional moisture.