Candied Flowers

Candied Flowers make the most beautiful decorations for the tops of cakes!

Ingredients

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

Instructions

1. Dip the flowers into 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.

Notes

* 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.

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.

Use caution when using raw egg whites.

Attribution

Photo credit: (c) Can Stock Photo / Elenathewise