Candied flowers make beautiful decorations for desserts and can last up to one year. This job takes a little patience. It seems to go more quickly if you do it with a friend. The following recipe will coat quite a few flowers, but if you need more, mix up the second batch.
- 2 cups edible flower blossoms (rinsed and dried, separated from stems)
- 1 extra-large egg white (at room temperature)
- 4 drops water
- 1 cup sugar (superfine)
In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
Holding a flower or petal in one hand, dip a paintbrush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.
Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Notes: Suggested flowers include apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals.
Source: Texas A&M Horticulture