Candied Flowers

Name: Candied Flowers
Prep time: 15 min
Total time: 15 min
Ingredients: 1 egg white (please use powdered egg whites to avoid salmonella); 3 -6 drops 100 proof vodka, flavored (optional); superfine sugar (caster); petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 16

Cost: $0.40 /serving

Author : Rita1652

dessert vegetable very low carbs

Ingredients

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1 egg white (please use powdered egg whites to avoid salmonella)3 -6 drops 100 proof vodka, flavored (optional)superfine sugar (caster)petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

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Instructions

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Step 1

Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.

Step 2

Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.

Step 3

When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.

Step 4

They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.

Step 5

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.