Candied Flowers

Candied Flowers
4.5 from 2 ratings
Fill 202 Print
There are several ways you can incorporate edible flowers into food. If you're looking for something on the sweet side, candied flowers are a great way to help add flavor and color to your favorite dessert.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
Servings
8
servings
Candied Flowers
Ingredients
  • 1 teaspoon cold water
  • 1/2 teaspoon vanilla extract
  • 1 pasteurized egg white
  • organic violets, pansies, rose petals (even small whole roses), lavender blossoms, mint leaves or other edible flowers and leaves, cleaned and dried
  • superfine sugar
Directions
  1. Use a fork to stir 1 teaspoon water and 1/2 teaspoon vanilla into 1 egg white. Mix, as opposed to froth, the egg.
  2. Use a pastry brush to paint one flower with egg white mixture on both sides.
  3. Drop the painted flower into a bowl of superfine sugar. Toss to coat.
  4. On a wire rack, set sugared flower. Repeat with remaining flowers. Let dry 24 to 48 hours. When dry, use to decorate a fanciful midsummer cake, cupcake, ice cream dish, cheese plate or anything else.
Recommended