These beautiful flowers can be had either plain or they can be used to decorate a cake or cupcakes. They look fancy and will make any cake elegant.—Taste of Home Test Kitchen, Greendale, Wisconsin
Total TimePrep: 30 min. Cook: 30 min. + standing
Makesabout 3/4 cup syrup
- 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.
Editor's NoteVerify that flowers are edible and have not been treated with chemicals.
Nutrition Facts1 each: 129 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 33g carbohydrate (32g sugars, 0 fiber), 0 protein.
Originally published as Candied Lilacs in Birds & Blooms April/May 2000
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