Maximum Living Candied Edible Flowers
Candied flowers are great to use as garnish for deserts such as ice creams, sorbets and cakes!
Most flowers can be candied using the directions below:
- 20 violet flowers with stems
- 1/4 cup pasteurized egg white
- 2 tablespoons Confectioner's or Caster sugar, Caster sugar will give a little more of a granular appearance like in picture above
- Sifter or Shaker for confectioners sugar, spoon for Caster sugar
- Paper towels
- Cutting board
- Wax paper
- Cookie sheet or Jelly pan
- small craft paint brush
- Beat the egg white until it is froth.
- Cover your cutting board with wax paper. Cut stems off flowers, arrange flowers onto wax papered cookie sheet or Jelly pan.
- Dip paint brush into egg white and paint egg white onto your flower completely covering, take finger and lay out any petals that may curl.
- Sift powdered sugar or shake Caster sugar with spoon over all of the flowers, turn flowers and repeat until all sides are covered. Make sure none of the flowers are touching.
- Refrigerate for 24 hours, remove and let stand at room temperature for another 24 hours
- Most flowers can be stored in an air tight container and have a shelf life of one to two months.