Candied Carrot Orange Melange

Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar.