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Candying Flowers 

There are several methods to candying flowers. Used for decoration and to enhance cakes and desserts. I will list 2 methods here for your use.

Egg white
Small brush
Fresh petals, well washed and dried
Granulated sugar

Beat the egg white until slightly frothy. With the brush, paint both sides of the petal or whole flower, using the tweezers dip into very fine granulated sugar. Place on waxed paper to dry.

Sugar syrup
Fresh petals, well washed and dried
Granulated sugar

Make a syrup of 1 cup sugar and 1/2 cup water. Boil until it spins a thread. Cool to room temp. Using tweezers, dip petals or whole flowers into the syrup. Gently shake off excess and dip into fine granulated sugar.

* For a pretty effect, you may color the dipping sugar the same as the flower. Add a couple of drops of food coloring to sugar, blending well. General rule: 2-3 drops to 3-4 TBsp sugar. Mix thoroughly and let dry 2-3 hours before using. Stirring occasionally.

* To hasten the drying of candied flowers, you may put them in the oven overnight with the pilot light on.

* The flowers should be completely dry and free of moisture.

* Store candied flowers in airtight containers, they should keep for up to a year.

* TIPS *

Lilac flowers should be removed from stem and each indivual floweret candied individually.

Rose petals may be candied individually or tiny roses may be candied whole. Make sure they are dried thoroughly before storing.

Borage, violets, orange, lemon, and lime blossoms can be candied whole.

Gardenia petals and mint leaves should be candied individually.

These are just a few of the most popular flowers to candy. Feel free to experiment, but remember to know what species the flower is you're using, and it's properties. Take into account the flavor of the flowers you choose.











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