I have fond memories of eating crystallized flowers on my grandmother's cakes. She would often surprise us with placing them on one of her decadent cakes in the dead of winter ! I decided to try my hand at making these myself and perhaps delight my girls in the same way. I spent the evening last night lost in a space of painting these delicate little blossoms with a some tunes, a sweet spring breeze and a glass of wine...a lovely way to quiet my mind and think fondly of my grandmother who always had magic at her finger tips.
Candying Flowers Recipe and Method:
You will need:
1 –2 egg whites (or about ¼ cup of the pasteurized variety)
Finely granulated white sugar (about 1/2 cup)
Tiny, clean, artist’s brush
Cup of cool water
Wax or parchment paper for drying the flowers
Paper or cotton towels
Use only unsprayed flowers. This cannot be emphasized enough
. Place about a cup or two of finely granulated white sugar in a soup bowl - this will be used to dip the flowers.
. Taking a single flower at a time, use the tiny brush to gently – but completely – coat the entire flower blossom, one petal at a time. Do NOT immerse the blossom in the egg white, as it causes the flower to take-up too much egg white. It will then not harden properly.
.Dip the egg-washed blossom into the sugar, taking care to get the sugar onto each petal. Gently shake off any excess sugar.
. Allow the blossom to completely dry and harden.
. Store in an airtight container – they will keep for weeks.
"Oh mom, WOW can we try these?"! One more way to enjoy the magnificence that surrounds us!
in sugared beauty
~ Shanti ~