Candied Or Crystallized Lilacs Recipes

CANDIED LILACS

Steps:

• In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 220°. Remove from the heat; cool to room temperature. Using a tweezers, dip lilac petals into the syrup, shaking off excess; dip into fine sugar. Place lilacs on sugar-coated waxed paper for 4 hours or until dry, turning occasionally. Store uncovered.

CANDIED CITRUS PEEL

Steps:

• With a sharp paring knife, slice off ends of grapefruits, oranges, or lemons. Following curve of fruit, cut away outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
• In a medium pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
• In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high, stirring to dissolve sugar. Add peel and boil until it turns translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to wire rack, separating the pieces as needed.
• Let peel dry 1 hour. Toss with 1/2 cup sugar to coat.

CANDIED LEMON SLICES

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CANDIED VIOLETS

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

SPICED CANDIED/CRYSTALLIZED ORANGE RIND

Steps:

• Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch long strips.
• In a large saucepan filled with cold water, place orange rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times. Rind should be tender and translucent.
• In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of cinnamon, orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 20 to 30 minutes or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.
• Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry. Drying may take a 2 to 3 days otherwise they will weep once sealed.
• Store in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.

HOMEMADE CRYSTALLISED FLOWERS - VIOLETS

Steps:

• PLEASE NOTE - IMPORTANT INFORMATION.
• Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
• Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
• Choose flowers according to season, availability, occasion, colour scheme or theme.
• Place the clean dry flowers on a breadboard, baking tray or flat surface.
• Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
• Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
• Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
• Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
• TIPS:.
• Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
• Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
• Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
• Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.