Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 cup (240 mL) rose hips
- 1/3 cup (80 mL) sugar
- 2 Tablespoons plus 2 teaspoons (40 mL) water
For each 1 cup (240 mL) rose hips, dissolve 1/3 cup (80 mL) sugar in 2 tablespoons plus 2 teaspoons (40 mL) water. Add rose hips to the sugar-water and cook over medium heat. Be sure all hips are coated on the inside. This is easiest done by tilting the pan and spooning the syrup over and around them. Shake pan occasionally. Cook until rose hips are just about to burn, about 5 to 10 minutes.
Remove hips as quickly as possible from pan - but individually, if you can - dropping each onto a sheet of waxed paper that is covered with granulated sugar. (Use two forks for this process. ) Separate any nested hips. Sprinkle sugar over them, then roll in the sugar until the hips are well coated on all sides.
While they are drying, break off any hard bits of sugar. Add more sugar and toss the hips gently with two forks. Store candy in a glass jar.
It is not advisable to try more than 1-1/2 cups (360 mL) rose hips at one time. For that amount, use 1/2 cup (120 mL) sugar and 1/4 cup (60 mL) water. It is best to have the hips only one layer deep in the pan to avoid nesting of hips. Also, the syrup thickens fast while you are removing the hips from the pan.
A winner of two blue ribbons at the Southeast Alaska State Fair
Recipe Source: One Hundred Years in the Kitchen by Mary Scott Peters (Self-published)
Recipe by: Janet Woodring Haines
Reprinted with permission.