Candied Flowers

Use caution when using raw egg whites.

1 cup flowers*
2 egg whites, lightly beaten
2 cups superfine sugar

Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshly-picked and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger flowers. Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them.

Flowers:
Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.