Making Sugared Flowers

Something else to do with Edible Flowers is to enjoy them as a decoration on cakes, cookies, or garnish on a beverage, be it tea or cocktail. A candied or sugared flower is great to preserve the lovely spring flowers like violas or pansies which proliferate the gardens this time of year.  So grab a few and try this out.  Share your photos here or on Facebook.

Sugared flowers (Candied)

1 large egg white

1 teaspoon water

72 pesticide-free edible flowers, such as pansies and violas, stems removed

Superfine sugar, for sprinkling

Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. 

NOTE: Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails