Feb. 1st, 2012

alysten: (Bubba)
So I played with sugar and gold and rose water and got Manus Christi. I even did it using some of the new spiffy 18th century refined method loaf sugar and not using a thermometer. It is an interesting little confection.  It's super light and airy and OMG sweet.  It produces an effervescent mouth feel.

Surprisingly, the first batch I made, I cut the rosewater with regular water because I didn't want to over power the confection. And I ended up needing to add more rose.  It really does need the 1:1/2 ratio of sugar to rosewater.  Otherwise the sugar overpowers the rosewater and all you are left with is a house that smells like rosewater and a confection that tastes like boring ole sugar.

I think I will be entering this into A&S next week. Blog post is up on project journal.

May 2015

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