Candied Flowers

Ingredients

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

Instructions

1. 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.
2. Using a soft brush, coat each flower petal with egg white.
3. 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

* 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.