Instructions
In a small bowl, lightly beat the egg white with water until just foamy. Do not whip.
Using a small, clean food-safe brush, gently paint the egg white onto the flower or petals.
Coat the entire surface evenly, making sure all edges and crevices are covered, but avoid excess liquid or dripping.
Sprinkle superfine sugar evenly over both sides of the flower.
Use a toothpick to carefully separate petals and restore the flower’s natural shape.
Place flowers on parchment paper in a dry, well-ventilated area.
Allow flowers to dry completely for 12–36 hours, until crisp and free of moisture.
Storage
Once fully dry, store candied flowers in an airtight container at room temperature. When kept away from humidity and light, they can last up to one year.
Suggested Edible Flowers
Violets
Begonias
Pansies
Johnny-jump-ups
Rose petals
Lilacs
Pinks
Geraniums
Candied flowers add a stunning, old-fashioned charm to desserts and are a wonderful way to elevate simple treats into showstoppers
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
