Whether you call them frosted, candied or crystalized, sugared petals provide natural beauty without the worry of wilt. If your garden is bursting with blooms, why not use them to beautify a bundt, cap a cupcake or put the floral frosting on a glass of iced tea?
While making these candied flowers might take a bit of time, (allow two minutes per flower, plus drying time), they are a memorable way to mark a special occasion— a bridal shower or a wedding, a garden party or just because.
How do you know your candied blooms are innocent as a rose? If you grow your own flowers using organic methods, your decorations will be pesticide-, fungicide- and chemical-free. Otherwise, buy your edible flowers from a specialty store or nursery that sells quality culinary blooms.
Also, pregnant women, children, the elderly or those with compromised health should avoid handling or eating uncooked eggs in any form. Pasteurized egg whites are a safe alternative and readily available in the egg section of your grocery store.
Pick of the crop
While lavender and lilacs can be eaten, their intricate structure makes candying a challenge. For best results, select edible flowers or herbs with simple, open blooms such as pansies, violets, violas, single roses, nasturtiums, apple or cherry blossoms, mint, and borage. Be sure to pick blossoms that are fully opened (half-opened petals are hard to candy), and leave a good three- to four-inch stem for easy handling.