Pretty and delicate, candied flowers can make any dessert more special. This candied flowers recipe walks you through the steps so you can turn yummy desserts into pieces of floral art.
Up your dessert decorating skills with this easy candied flowers how-to.
What You Need:
Make sure all the flowers you use are edible and grown without harmful pesticides or residues. Look for reputable sources online, such as melissas.com. Florist's flowers aren't fit for consumption.
Possible Edible Flowers:
Check out our complete list of edible flowers, but remember that in order to be edible, no pesticides should have been used to grow the flowers.
Once you've selected your flowers, gently wash them in water. Place flowers on paper towels and let air-dry or gently pat dry.
Combine the water and egg product. Using a small clean paintbrush, gently brush all sides of each flower with the egg mixture in a thin, even layer.
Sprinkle each flower evenly with sugar. Shake to remove excess sugar.
After you've made the candied flowers, place them between layers of waxed paper in an airtight container, and store for up to 4 weeks. Or place between layers of waxed paper in a freezer container; seal, label, and freeze up to 6 months.