Candied Edible Flowers Recipes
CANDIED EDIBLE FLOWERS
To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.
Provided by Taste of Home
Time 30m
Yield 40-50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.
Nutrition Facts :
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- 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. 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.
- Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
CANDIED FLOWERS
Steps:
- Brush petals with an egg white that is slightly beaten with a couple of drops of water.
- Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
- Remove to a rack to dry completely. Store in an airtight container.
- Sugared flowers can be made in advance and stored up to one month.
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.
Nutrition Facts :
BEAUTIFUL CANDIED FLOWERS
A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)
Provided by Seebee
Categories Candy
Time 35m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Wash the flowers gently in cool water, and drain on paper towels.
- Trim off the white tips that attatch the petals to the stem.
- In a heavy saucepan, combine rose water and sugar.
- Bring to a boil.
- Submerge the flowers in the syrup and stir.
- Return to a boil then reduce heat to a gentle boil.
- Cook for 15 minutes.
- As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
- Remove the flowers and set them on waxed paper.
- Refrigerate for 10 minutes.
- Peel candies off waxed paper and store them in an air-tight container.
Nutrition Facts : Calories 580.5, Carbohydrate 150, Sugar 149.9
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