Candied Petals
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. For a tutorial on how to make Candied Petals see my blog.
Annabel Langbein Media
- Prep time:
- 20 mins
- Makes:
- Over 20 depending on petal size
- 1 egg white
- ½ tsp water
- rose petals and whole violets
- ¼ cup caster/superfine sugar
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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