Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool.
Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in 1/2 cup water and cook to a soft ball. Dip petals into syrup and dry. Sprinkle with finely granulated sugar.
* Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary MacNicol * Fleet Press Corporation - New York * Library of Congress Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias