Candied Sugar Flowers

105

By Dixie Crystals

You already know that flowers smell great. Did you know that some of them taste great too? Edible flowers coated in a superfine sugar mixture make great decorations for cakes, cupcakes and cookies – or you can just eat them straight as a tasty treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 pasteurized egg whites (or you can use meringue powder or dried egg whites)
2 cups Dixie Crystals Extra Fine Granulated Sugar
Supplies
Wax paper
Small paintbrush
Variety of edible flowers

Directions

Whisk 2 egg whites or in a small bowl until they become light and frothy. Beat until completely smooth with no lumps.
Put 2 cups of sugar in a second bowl. (Note: for a superfine sugar, pulse granulated sugar in a food processor for a few seconds.)
Select a variety of edible flowers.*
Hold flower by stem or with a pair of tweezers and with paintbrush gently coat tops and bottoms of all petals with egg white mixture. Cover completely but do not saturate as too much egg white on petals will soak in and not allow flower to harden.
Dip flowers into sugar and coat evenly. Gently shake off any excess sugar and place on wax paper to completely dry and harden.
Hardening process can take up to 36 hours. Candied flowers are fully dry when stiff and brittle to the touch.
After they dry, store in an air-tight container at room temperature and separated by layers of wax paper. Use within 2 months.

Dixie Crystals Insight

NOTES:

You can use a variety of edible flowers for decoration including Violets, Pansy, Daisy, Marigold, Cornflower, Hollyhocks, and Primrose. For a list of flowers that are safe to eat, see this list.
Clean flowers before using in any recipes. First, shake flowers to remove any insects or excess dirt. Gently wash in a large bowl of cold water; drain. Let flowers air-dry on a paper towel–lined tray. Use immediately or store in an airtight container, lined with damp paper towels, in the refrigerator for up to 1 week.

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