Candied Edible Flowers Food

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CANDIED FLOWERS



Candied Flowers image

You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685

Provided by Rita1652

Categories     Candy

Time 15m

Yield 16 serving(s)

Number Of Ingredients 4

1 egg white (please use powdered egg whites to avoid salmonella)
3 -6 drops 100 proof vodka, flavored (optional)
superfine sugar (caster)
petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

Steps:

  • Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
  • Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
  • When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
  • They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
  • Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2

CANDIED EDIBLE FLOWERS



Candied Edible Flowers image

To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.

Provided by Taste of Home

Time 30m

Yield 40-50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

Nutrition Facts :

CRYSTALLIZED FLOWERS



Crystallized Flowers image

Provided by Tyler Florence

Categories     dessert

Time 12h10m

Yield 12 flowers

Number Of Ingredients 4

2 large egg whites, at room temperature
1 teaspoon water
1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals
1 cup superfine sugar

Steps:

  • In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.

CANDIED FLOWERS



Candied Flowers image

Categories     Candy     Dessert     No-Cook

Number Of Ingredients 4

edible flowers
superfine sugar
egg whites, at room temperature
water

Steps:

  • Brush petals with an egg white that is slightly beaten with a couple of drops of water.
  • Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
  • Remove to a rack to dry completely. Store in an airtight container.
  • Sugared flowers can be made in advance and stored up to one month.

CANDIED FLOWERS



Candied Flowers image

Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 to 50 candied flowers.

Number Of Ingredients 4

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
1-1/4 cups superfine sugar

Steps:

  • In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.

Nutrition Facts :

CANDIED FLOWER DONUTS



Candied Flower Donuts image

Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring!

Provided by Food.com

Categories     Candy

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

1 egg white
3 tablespoons caster sugar
36 fresh edible flowers
1 egg
1 teaspoon milk
1/4 teaspoon vanilla
3 tablespoons sugar
2 tablespoons almond flour
1/4 teaspoon lemon (zest)
1 teaspoon poppy seed
4 tablespoons melted butter
1 cup powdered sugar
1 -2 tablespoon lemon juice

Steps:

  • To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
  • Sprinkle sugar over the flowers.
  • Bake at 170F for 1 hour.
  • To make donuts, whisk, egg, milk, vanilla, and sugar.
  • Add flour.
  • Zest in some lemon, add poppy seeds and mix with a spatula.
  • Add melted butter, mix well.
  • Pipe the donut batter into donut molds.
  • Bake 350F for 15mins.
  • To make donut icing, stir powdered sugar and lemon juice together.
  • Dip the baked and cooled donuts, one by one, face down into the icing.
  • Immediately place the candied edible flowers on top of the icing in any arrangement you wish.

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  • In a small dish, combine the meringue powder, vanilla, and water. Mix completely and thoroughly with a fork or small whisk.
  • Gently hold each flower by the stem, and using a small paint brush, fully coat the top in a light layer of the meringue mix.
  • Sprinkle all the flowers with the cane sugar or any high end sugar. Give them a healthy amount, but don’t coat the entire flower.


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