Wednesday, July 14, 2010

Clover Disaster

Again and again we come upon the realization that owning the right tools would make this project easier and more enjoyable. In this case it was a candy thermometer.

In late June, I decided to take advantage of the end of the clover blossoms by making clover syrup. I’d read several recipes and they sounded easy and delicious. In most recipes, you make an infusion of the clover flowers, let this sit for a long time, and then add sugar and boil it until it is a syrup. The trick is not to boil it too long or it becomes clover candy. Also, do not put your finger in the boiling syrup to test it. If you do (and I did) the burning hot syrup will harden on your finger and you will have to peel the candy off your finger and leave it in ice water for the rest of the day. Then, you will have to clean out the pot with the hardened candy in it.


  1. ow ow ow! if you don't want to use a candy thermometer, PLEASE consider learning the cold water candy testing system (try here for clear instructions) no more burnt fingers!

  2. Thanks for the suggestion and for reading our blog. Do you know any good ways do tell when a syrup is ready. We don't have one of those cute little specific gravity doo-hickeys for our countertop syruping either. We tried a spatula test that seemed less than reliable.