About the Recipe
Craft your own captivating, delectable, and visually appealing candied flower petals using this delightful and straightforward recipe. These delicate, sugary blooms are not only a feast for the eyes but also a treat for the palate, making them an exquisite addition to a variety of culinary creations. The process of making candied flower petals is both simple and rewarding, allowing you to transform ordinary edible flowers into extraordinary decorations that can elevate your desserts and beverages.
Candied flower petals are the perfect way to add a touch of sophistication and whimsy to cakes, cupcakes, cocktails, or even enjoy them on their own. Their vibrant colors and unique shapes can enhance the visual appeal of any dish, making them an ideal choice for special occasions such as weddings, birthdays, or garden parties. Imagine the delight of your guests as they encounter these enchanting floral treats, each one bursting with flavor and charm.
Ingredients
Edible flowers, such as nasturtium, rose petals, borage, hibiscus, calendula, or pansies
½ cup sugar
1 egg white, lightly beaten
Preparation
Ensure that your fresh flowers are thoroughly cleaned and completely dry.
Place a wire cooling rack atop a sheet of wax paper or parchment paper. Separate the egg white and sugar into distinct bowls. I utilize a watercolor brush for the subsequent steps.
One flower at a time, employ the paintbrush to apply a light coating of egg white to each flower or petal.
Sprinkle each flower’s front and back surfaces with sugar.
Allow the flowers to dry on the wire rack.
Notes