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1 egg white ½ tsp water rose petals and whole violets ¼ cup caster/superfine sugar
© Annabel Langbein Media
Beat egg white and water until fluffy and loose. Use a fine paintbrush to brush all over flowers or petals. Shake off excess, then dip into caster/superfine sugar to coat. Arrange in a single layer on a wire rack and set aside to dry. They will keep for 2 days in an airtight container.
For a tutorial on how to make Candied Petals see my blog.
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