Fruit intended for candying must be first preserved, and dried in a stove before the fire, that none of the sirup may remain in it. Sugar intended for the use of candying must be thus prepared: put into a tossing-pan a pound of sugar, with half a pint of water, and set it over a very clear fire. Take off the scum as it rises; boil it till it looks clear and fine, and take out a little in a silver spoon. When it is cold, if it will draw a thread from your spoon, it is boiled enough for any kind of sweetmeat. Then boil your sirup, and when it begins to candy round the edge of your pan, it is candy height. It is a great mistake to put any kind of sweetmeat into too thick a sirup, especially at the first, as it withers the fruit, and both the beauty and flavor are thereby destroyed.
Take the best treble-refined sugar, break it into lumps, and dip it piece by piece into water; put them into a vessel of silver, and melt them over the fire; when it just boils, strain it, and set it on the fire again, and let it boil till it draws in hairs, which you may perceive by holding up your spoon; then put in the flowers, and set them in cups or glasses. When it is of a hard candy, break it in lumps, and lay it as high as you please. Dry it in a stove, or in the sun, and it will look like sugar-candy.
When finished in the sirup, put a layer into a new sauce, and dip it suddenly into hot water, to take off the sirup that hangs about it; put it on a napkin before the fire to drain, and then do some more on the sieve. Have ready-sifted double-refined sugar, which sift over the fruit on all sides, till quite white. Set it on the shallow end of the sieves in a lightly-warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully, and it will he beautiful.