Candied Flowers

Name: Candied Flowers
Prep time: 30 min
Total time: 30 min
Yield: 40 to 50 candied flowers.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 30 min. + drying

Makes

40 to 50 candied flowers

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.

Candied Flowers Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals. Superfine sugar can be found in the baking aisle near the granulated sugar. As a substitute for superfine sugar, place granulated sugar in a blender or food processor; cover and pulse until fine.

Candied Flowers

Total Time

Makes

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