Candied Flowers • In the Kitchen
- 1-2 egg whites
- 120 ml superfine sugar
- 5 ml rum, cognac or vodka
- 1 dozen flowers
- Wire cake rack
- Wax paper or baking parchment
- Thin artist's paintbrush
- In small bowl, beat egg whites to a light froth
- Add 1-2 drops of alcohol (helps the flowerto dry faster)
- Pour sugar in shallow bowl
- Cover a wire cake rack with baking parchment or wax paper
- Grasp the top of the stem between thumb & forefinger
- Dip paintbrush in the egg mixture Gently paint all surfaces of the petals
- Gently sprinkle the sugar on the flower — cover whole surface Place flower face up on rack Place wire rack in a well ventilated area to dry completely — stiff and brittle
- Store in airtight container in humid area for up to 2 months
- Or layer no more than 3 deep in plastic bag with parchment paper in between in the freezer — up to one year
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