Candied Watermelon Drain watermelon honey until all the tiny particles of melon are
comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar
and 1 part water. Tint a delicate green with food coloring. Flavor with
mint. Add the drained particles. Simmer until nicely colored. Drain. Roll
in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup
may be colored pink and flavored with rose or raspberry before the melon is
added. If the natural color is desired, roll the drained particles in
sugar, and dry. Any variety of flavors and colors may be obtained. Drain watermelon honey until all the tiny particles of melon are
comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar
and 1 part water. Tint a delicate green with food coloring. Flavor with
mint. Add the drained particles. Simmer until nicely colored. Drain. Roll
in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup
may be colored pink and flavored with rose or raspberry before the melon is
added. If the natural color is desired, roll the drained particles in
sugar, and dry. Any variety of flavors and colors may be obtained.
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