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Project

Candied Flowers

Materials

  • Edible flowers free of pesticides, such as chamomile flowers, pansies, Johnny-jump-ups, violets, or roses
  • Scissors
  • Pasteurized liquid egg whites
  • Tweezers
  • Small paintbrush
  • Superfine sugar
  • Baking tray
  • Waxed Paper

Steps

  1. Step 1

    Cut stem off. Dilute pasteurized liquid egg whites with water. Holding a blossom with tweezers, brush egg-white mixture on all surfaces with a small paintbrush.

  2. Step 2

    Sprinkle superfine sugar over entire flower. Place on a tray covered with waxed paper.3. Let stand in a warm, dry place until crisp, 2 to 4 days, turning larger flowers regularly so that moisture does not collect beneath them. Candied flowers will keep for at least 1 month in a dry place.

  3. Step 3

    Let stand in a warm, dry place until crisp, 2 to 4 days, turning larger flowers regularly so that moisture does not collect beneath them. Candied flowers will keep for at least 1 month in a dry place.

Source
Martha Stewart Living, January 2001