Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
- 2 teaspoons meringue powder
- 2 tablespoons water
- 40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
- 1-1/4 cups superfine sugar
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert. Yield: 40 to 50 candied flowers.
Originally published as Candied Flowers in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p237
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