Beautiful Candied Flowers Recipes

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CANDIED FLOWERS



Candied Flowers image

Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 to 50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.

Nutrition Facts :

CANDIED FLOWERS



Candied Flowers image

You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685

Provided by Rita1652

Categories     Candy

Time 15m

Yield 16 serving(s)

Number Of Ingredients 4

1 egg white (please use powdered egg whites to avoid salmonella)
3 -6 drops 100 proof vodka, flavored (optional)
superfine sugar (caster)
petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

Steps:

  • Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
  • Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
  • When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
  • They should be free of moisture. This could take 12 to 36 hours, depending on 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.

Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2

BEAUTIFUL CANDIED FLOWERS



Beautiful Candied Flowers image

A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)

Provided by Seebee

Categories     Candy

Time 35m

Yield 2 dozen

Number Of Ingredients 3

1 1/2 cups rose water
1 1/2 cups sugar
1 cup fresh edible flower, petals (unsprayed, EDIBLE flowers...make sure you know it's not harmful for human consumption!)

Steps:

  • Wash the flowers gently in cool water, and drain on paper towels.
  • Trim off the white tips that attatch the petals to the stem.
  • In a heavy saucepan, combine rose water and sugar.
  • Bring to a boil.
  • Submerge the flowers in the syrup and stir.
  • Return to a boil then reduce heat to a gentle boil.
  • Cook for 15 minutes.
  • As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
  • Remove the flowers and set them on waxed paper.
  • Refrigerate for 10 minutes.
  • Peel candies off waxed paper and store them in an air-tight container.

Nutrition Facts : Calories 580.5, Carbohydrate 150, Sugar 149.9

CANDIED EDIBLE FLOWERS



Candied Edible Flowers image

To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.

Provided by Taste of Home

Time 30m

Yield 40-50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

Nutrition Facts :

CANDIED FLOWERS



Candied Flowers image

Categories     Candy     Dessert     No-Cook

Number Of Ingredients 4

edible flowers
superfine sugar
egg whites, at room temperature
water

Steps:

  • Brush petals with an egg white that is slightly beaten with a couple of drops of water.
  • Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
  • Remove to a rack to dry completely. Store in an airtight container.
  • Sugared flowers can be made in advance and stored up to one month.

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