Candied Flowers Recipe - Food.com (2024)

FAQs

How to make crystallized flowers for cakes? ›

Using tweezers, dip the flower heads or petals first into the egg white and then into the sugar. Use a fine paintbrush to tease the sugar into any crinkles and hollows within the flower. Shake off any excess sugar before laying the flowers on a sheet of baking parchment.

Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. 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. They should be free of moisture.

Crystallizing edible flowers also hearkens back to the Victorian era and perhaps beyond. All it involves is painting clean, dry flowers in egg white and gently coating them in sugar. You then leave them to dry and harden for a couple of days and store them in an airtight container until you're ready to use them.

Use a small paintbrush and give them a thin coat of egg white followed by a sifting of icing sugar. Leave overnight in a warm place – your petals will dry and be perfectly edible and crisp. The same method can also be applied to nasturtium flowers and leaves.

Lay a 10-inch strip of sour candy out on the cutting board. Hold it at each end, and turn the ends in opposite directions until the entire piece is twisted. Roll the twisted candy into a circle. The twists will curl to create petals.

To make the marshmallow flowers, take a marshmallow and hold it on its side. Using scissors, cut through the middle once, then with each half cut through the middle again. You should have four petals.

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 Fahrenheit with the door ajar for a few hours. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

You can either use egg white or food grade Gum Arabic to adhere the sugar to the flowers. With egg white the crystallised flowers will last a couple of weeks but with Gum Arabic they will store for several weeks or in some cases months.

Edible Flowers last between 4 to 7 days

Depending on the variety, your Edible Flowers should last around 4 to 7 days, when stored correctly. Of course, the sooner you use them, the fresher they will be. Just be wary that flowers will soak up moisture. For the freshest looking flowers garnish just before serving.

How to crystalize flowers for decoration? ›

Whisk the egg white with the water until a little frothy and smooth (it should still be liquid). Use the paintbrush to gently coat the petals with egg white on both sides. Hold the coated flower with tweezers over the bowl of sugar then use a spoon or a sieve to dust each flower with sugar, front and back.