Basic recipe 1 kg cube sugar 250 gr glucose 400 ml water 148°C (temperature of syrup) - In a pot, add sugar and water. Bring to boil and add the glucose. During the cooking period, never stir the mixture to avoid crystallization. When you reach 148°C, immerse the pot in cool water and make sure that no water falls inside. Remove and let stand from 1 to 2 minutes. - Pour the mixture on a lightly greased marble slab, add food coloring diluted in 94% proof alcohol. When the sugar begin to harden around the edge, bring it toward the center so that the cooling will be even. When the sugar is firm enough, gloss it 20 to 30 times. Form into a ball and keep it under a source of heat, or a sugar lamp. It is now ready to be worked.

The rose is the basic flower, and once you master the principle, you will have less difficulty to realize other kinds of flowers. Use rubber (latex) gloves, because the perspiration can dull the sugar and is also less hot for the hands. Use a plastic or a fabric rose as a model and undo all the petals. You need a lot of patience to realize a perfect rose, approximately 10 hours for a beginner. For an average rose,13 to 15 petals are required.

- Thin the sugar ball, and pinch at the thinnest spot. Pull so that your thumb is lightly covered. This will give a cavity in the petal.

-Mold the heart of the rose and make up different forms and sizes around the heart.