Crystallized Primrose Flowers is a traditional British recipe for a classic method of preserving primrose flowers by dipping them in a thick sugar syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Crystallized Primrose Flowers.
Combine the water and granulated sugar in a pan. Bring to a boil then continue cooking slowly until the mixture reaches the Hard-Ball Stage (when the syrup hardens into a ball when a small amount is dropped into cold water). Take off the heat and stir carefully until the syrup begins to granulate.
Immediately place the saucepan in a pan of hot water. Take the primrose flowers one by one and using tongs or long tweezers dip them, one at a time, into the syrup. Once dipped and coated transfer to a china plate to harden. When partially dry dip in a bowl or place of icing sugar, ensuring they are evenly coated.
Transfer to a rack or plate then set aside in a dry place to harden completely for at least 24 hours.
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