CANDIED FLOWERS

Flowers are the sweetest things God ever made.
—Henry Beecher (1858)

July is National Candy Month and edible flowers are easily candied for use as a unique garnish to cakes and cookies.

Edible flowers may be candied to extend the enjoyment of the flowers past the weeks or months they are available fresh from the garden. Some of the best flowers to candy are violets, pansies, Johnny-jump-ups, rose petals, lilacs, borage, pea, pinks and scented geraniums. However, you can also candy herb leaves such as lemon verbena or mint, both of which make a great after dinner treat.

You will need the following:

Pasteurized powdered egg whites
Artist’s paintbrush
Superfine granulated sugar
Wire cake rack
Tweezers
Parchment or wax paper

Assemble all the ingredients before you pick the firm and fresh edible flowers or leaves. It is best to pick no more than 5 at a time, candy them and then pick more. Cut the stems close to the base of the flower or leaf.

Cover the wire cake rack with parchment or wax paper. Dilute the pasteurized powdered egg white with water, then holding a blossom or leaf with tweezers; brush the egg-white mixture onto all surfaces with the paintbrush. Make sure to get between all the petals of flowers – any area not covered will rot. Sprinkle superfine sugar over entire flower or leaf and place on paper face up. When the cake rack is full, place in a well-ventilated area to dry for 2-4 days or until crisp. Larger flowers and leaves need to be turned regularly so moisture doesn’t collect beneath them. Store in an airtight container or freeze in a container, layered no more than 3 deep, separated by sheets of paper.

“All hard work brings a profit,
but mere talk leads only to poverty.”
Proverbs 14:23