1/3 Photos of Candied Flowers
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
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- 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)
- 1Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- 2Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
- 3When 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.
- 4They 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.
- 5Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
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Nutritional Facts for Candied Flowers
Serving Size: 1 (53 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 1.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.4 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.2 g