Candied Edible Flowers Recipe

Candied Edible Flowers Recipe
Candied Edible Flowers Recipe photo by Taste of Home
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Candied Edible Flowers Recipe

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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.
MAKES:
40-50 servings
TOTAL TIME:
Prep: 30 min. + standing
MAKES:
40-50 servings
TOTAL TIME:
Prep: 30 min. + standing

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

  • 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
  1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar.
  2. 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

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