Source: Martha Stewart Living, January 2001

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. 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. 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. 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.

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