Candied Flower Tutorial
candy flowers & herbs for a delicate spring garnish
Spring is right around the corner, so why not pull out all the stops and transform some (locally grown) blossoms into tasty accents for confections and drinks. Edible flowers are just one of the crops that can grow inside the Leafy Green Machine, and are a great item to offer at bakeries and restaurants, or to sell directly to consumers at farmers markets or specialty stores.
Directions
Whisk together the egg white and water until the mixture is frothy. Use a brush to "paint" a thin layer of egg white onto each side of the flower petals or herbs. Sprinkle the sugar onto each flower or gently dip the flower into the sugar bowl and then place the flower on a drying rack and let dry for 5-8 hours or until stiff. If you're not planning on using them right away then you can store them in an airtight container at room temperature.
Ingredients:
1/4 cup egg whites (dry or wet are okay)
1 teaspoon water
1/2 cup superfine sugar
pesticide-free edible flower or herbs
Supplies:
whisk
paintbrush
drying rack or wax paper
Candied flowers make a great accent to cakes, cookies pies, or even cocktails! We used calendula, but there are a number of edible flowers you can experiment with. Herbs like mint or thyme can be used as well.
edible flowers GAlore
Carnation
Daylily
Violets
Orange blossom
Rose petals
Pansies
