Candied Flower Petals Recipes

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.

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.

Steps:

• 1. Cut little Pansies with scissors leaving a tiny stem to the blossom. You can hold on to the stem as you candy. Gently clean with small art brush and set aside on a tray lined with a paper towel.
• 2. Whip the egg whites to a frothy stage, add Vodka and one tsp water.
• 3. TO MAKE SUPER FINE SUGAR: Place the sugar in a food processor and hit the pulse button several times.
• 4. Use tweezers to hold petals open. Paint each petal with the egg wash and immediately sprinkle with supefine sugar, kind of shake it to prevent sugar from clumping up in one spot. Cover well.
• 5. Place flower on a wax paper lined cookie sheet, keep flowers from touching each other. When all is covered place in the oven with inside pilot light left on over night. Turn them once to redistribute the fluid in the flower. When dried they will be stiff and brittle.
• 6. Store in air tight container. Use on cakes, cup cakes, On a serving tray etc. These are actually eatable.

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.

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.

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.

Steps:

• Dip rose petals in simple syrup. Let excess drip off and transfer to a paper-towel-lined plate. Lightly dust rose petals with sugar to coat. Transfer rose petals to a baking sheet lined with a nonstick baking mat or parchment paper. Transfer baking sheet to a cold oven and let dry overnight. Rose petals may be kept in an airtight container for up to 1 week.

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.