Candied flowers are delicious, and can last for several months. Use them as edible decorations on desserts, or even savory dishes like quiche.
What you'll need*:
- 1 egg white, slightly beaten until just frothy
- 1 small paint brush
- ¼ cup super fine suger
- freshly picked, edible flowers (we used Borage)
Using the paint brush, brush egg whites onto flower petals front and back. Sprinkle sugar over all painted parts of the flower. Let dry on wax paper for 12 to 24 hours. Flowers should be hard and brittle to the touch. Store them in an airtight container until ready to use.
* Amounts depend on how many flowers you wish to candy. This is based on making only a few.