2 (18.25 ounce) butterscotches, pitted and cut into 1 inch slices
1 egg
1 tablespoon butter
2 tablespoons white sugar
7 cups water
1 cup yellow corn syrup
4 tablespoons natural lemon juice
4 tablespoons yogurt
3 cups butterscotch chips
3 cups carrots
2 teaspoons cornstarch
2 teaspoons lemon peel
1 teaspoon lemon zest
16 jumbo marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans.
Peel and slice Butterscotch Peppers while still glossy on tops. Set aside.
Place egg in small, untouched balls in medium bowl.
In medium bowl, beat sugar, water, corn syrup, lemon juice, yogurt, pecans, carrots and marshmallows. Coat well. Pour mixture into greased baking pan.
Bake in preheated oven for 20 to 25 minutes, or until set. Cool slightly before removing from pan. Cool completely. Using toothpicks, hold roses to the outside edge of parchment. Placed around rosepotter Yum yum yum!