Candied Flowers Recipe

Candied Flowers Recipe photo by Taste of Home

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To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.

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Candied Flowers Recipe

Prep: 30 min. + standing

Yield: 40-50 Servings

30 30

Ingredients

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
1-1/4 cups superfine sugar

Directions

In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar.
Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert. Yield: 40-50 candied flowers.

Editor's Note: Meringue powder is available from Wilton Industries, Inc. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals.

Originally published as Candied Flowers in Taste of Home April/May 2008, p13