Candied Flowers Recipes

CANDIED EDIBLE FLOWERS

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.

SUGARED FLOWERS

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

CANDIED FLOWERS

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.

CANDIED FLOWERS

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.

BEAUTIFUL CANDIED FLOWERS

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.