- 1 cup sugar
- 1/2 cup water
- Individual lilac blossoms, stems removed
- Finely granulated sugar
- In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 220°. Remove from the heat; cool to room temperature. Using a tweezers, dip lilac petals into the syrup, shaking off excess; dip into fine sugar. Place lilacs on sugar-coated waxed paper for 4 hours or until dry, turning occasionally. Store uncovered. Yield: about 3/4 cup syrup.
Originally published as Candied Lilacs in Birds & Blooms April/May 2000, p55
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Reviewed Aug. 5, 2013
"Lilacs are my favorite flowers. I have never heard of candied lilacs, although I have made other candied flowers with great results. I can't wait to try this!"