• Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • join
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & Tv
    • TV season 3: Through the Seasons
    • TV season 2: Simple Pleasures
    • TV season 1: The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competition
A Free Range Life with Annabel Langbein
  • Welcome!
  • login
  • join
  • Home
  • Recipes
    • recipes
    • menus
    • tips & tricks
    • pantry
    • conversions
  • Annabel
    • about
    • in the news
    • blog
    • gallery
    • my partners
  • Community
    • community
    • community recipes
    • forum
    • my profile
    • my recipes
    • add a recipe
  • Garden
    • growing guide
    • know how
    • sustainability
  • Life & Style
    • life & style
    • travel
    • gallery
  • Books & TV
    • TV Season 3:
      Through the Seasons
    • TV Season 2:
      Simple Pleasures
    • TV Season 1:
      The Free Range Cook
    • books
  • Shop
    • books & dvds
    • home & garden
  • Win
    • competitions
← Annabel's guide to edible flowers
Making a memorable long lunch →

How to make candied petals

Posted on October 01, 2016 by Annabel Langbein

Annabel_Langbein_SugaredRosePetals_Banner.jpg

Candied petals make for a wonderful edible decoration on special-occasion desserts – they provide
a little colour, crunch and sweetness all at once. These pretty little additions are so simple to make but really add the wow-factor.

I find it’s best to make candied petals on a dry day – if it’s humid or muggy the sugar can clump on
the petals.

Before you start make sure the petals you want to sugar have come from flowers that are definitely edible and that they won’t have been sprayed with any pesticides – see my blog about edible flowers for more information.

Annabel_Langbein_SugaredRosePetals_1.jpg

Choose undamaged petals and remove any white tips as these can taste bitter. Rinse the petals under cold water – use a gentle stream so you don’t damage them – and pat them dry between paper towels.

Beat an egg white in a small bowl with some water.

Use a small paintbrush or pastry brush to gently brush some egg white mixture over both sides of
each petal.

Dip the petals gently in a bowl of caster sugar so the sugar sticks to the bottom, then take a pinch of sugar and sprinkle it over the top of each petal.

Annabel_Langbein_SugaredRosePetals_2.jpg

Spread the petals out in a single layer on a wire rack to dry, then store in a single layer in an airtight container for up to two days.

Use them to decorate desserts like the Berry Trifle (above), Naked Cake, Raw Berry Cheesecake and cupcakes in my new summer annual A Free Range Life: Celebrate Summer! 

For a cupcake icing tutorial see my blog. 

← Annabel's guide to edible flowers
Making a memorable long lunch →

Recent Posts

2020

2019

2018

2017

2016

2015

2014

2013

2012

2011

2010

Facebook Instagram Youtube Pinterest Twitter Signup
  • help
  • /
  • contact us
  • /
  • privacy policy
  • /
  • terms & conditions

© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

Hello!

Generic content for all other countries not on the list.

Annabel Langbein The Free Range Cook Simple Pleasures ATP
Annabel Langbein Sign up to my e newsletter

newsletter

Get VIP offers & great foodie content & you could win an iPad Air 2!

See recipes from my TV show View the PBS schedule Buy the book on Amazon

Before you go, tell us where you heard about Annabel's book:

Buy the book

Unfortunately, your browser blocked the popup, please use the following link to Buy the Book

book
Annabel Langbein

Sign up to my e newsletter

newsletter

Get VIP offers and great foodie inspiration!