Tudor Confits Recipe

How to make it

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• Pour rose water into a saucer, add gum arabic and stir until the gum is dissolved.
• Add the ambergris and musk, set aside until needed.
• Sift two cups of the sugar and the orris root into a bowl.
• Add the gum arabic mixture, a tablespoonful at a time and work into the sugar until the paste is smooth.
• For white pastilles:
• Sprinkle the third cup of sugar on a large plate and, with your fingers, work the paste into the sugar until it is smooth.
• For colored pastilles:
• Divide the white paste into two equal parts, add a drop of food color to each part.
• Blend in each of the colors and set one aside covered (they dry out very quickly) while you work with the other.
• Sprinkle half the remanning sugar on a clean plate and work in until smooth.
• Pat the paste into a square and cover it with a piece of wax paper. Roll it out gently to a sheet about 3/8 inch thick.
• Mark and cut off small squares, triangles and rectangles with a knife.
• Sprinkle a cookie sheet with the remaining sugar and place the pastilles on it about an inch apart.
• When the pastilles have hardened, loosen them gently with a spatula (they break easily) and store them in an airtight container. You should be able to get about four dozen pastilles from this recipe.
• They will keep for six to eight weeks.