Candied flowers add an elegant, romantic and delicious touch to virtually every dessert. Glistening under a crystalline crust, the muted hues of sugared blooms are perfectly suited to weddings. An even lovelier surprise: candied flowers are easy to make at home.
To make candied flowers, choose a selection of sturdy, bright and unquestionably edible flowers for candying. The best choices are rose petals, violets, pansies, lilacs, geraniums and apple or plum blossoms. Remember, sugar will mute your bloom's natural color a hue or two -- still, we're positive you'll be thrilled with the results.
Ingredients
- Fresh, clean, dry flower blossoms, stems removed
- 1 Egg
- Water
- Superfine sugar
- Fine-tipped paintbrush
- Waxed paper
Separate the egg white, discarding the yolk. Add a few drops of water to the white and beat lightly until a slight froth appears.
Pour approximately 1 cup of superfine sugar into a small bowl.
With your paintbrush, carefully paint a thin layer of egg white over the entire bloom, front and back. Then, lightly and evenly sprinkle sugar on both sides. Allow flowers 12-36 hours drying time on wax paper.
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