Candied flowers
Barbara Goodrich
I need a recipe for candying flowers like pansys, bacherlor button or
anything else that is edible. E-mail as soon as possible.
Thanks , Barb
Barbara Goodrich
In desperate need of a recipe for candying lowers such as pansies,
bacherlor buttons or anything else that will not poison a person if
accidentilly eaten.
Barb
megkev
Take your edible flowers and wash and thoroughly dry them. Use them only
if you are certain that no pesticides have touched the flowers.
Holding them (from the back or bottom of the flowers, by the stem) with
a pair of tweezers, use a small paint brush to "paint" on egg white. If
you are afraid of using egg whites for health reasons, use meringue
powder and water.
Then, liberally sprinkle on granulated sugar. (Superfine is better if
you can find it. It's not as fine as confectioner's sugar, but has a
smaller granule than granulated.) Place on wax paper and allow to dry
thoroughly.
Store in an airtight container in a cool, dry place, out of sunlight.
Your county extension service can provide you with a list of edible
flowers, I'm sure.
Hope this helps!
Megan
Cathy Dissinger
FYI: You can make your own superfine sugar by
running granulated sugar through a food processor.
(A little something I learned on another newsgroup.) :)
Rosemark
megkev wrote:
>
> Take your edible flowers and wash and thoroughly dry them. Use them only if you are certain that no pesticides have touched the flowers.
>
> Holding them (from the back or bottom of the flowers, by the stem) with a pair of tweezers, use a small paint brush to "paint" on egg white. If you are afraid of using egg whites for health reasons, use meringue
> powder and water.
>
> Then, liberally sprinkle on granulated sugar. (Superfine is better if
> you can find it. It's not as fine as confectioner's sugar, but has a
> smaller granule than granulated.) Place on wax paper and allow to dry
> thoroughly.
>
> Store in an airtight container in a cool, dry place, out of sunlight.
>
petals when I was young and I'd completely forgotten about it (in OK
City).
Think I'll share with my kids!
enigma
>In desperate need of a recipe for candying lowers such as pansies,
>bacherlor buttons or anything else that will not poison a person if
>accidentilly eaten.
batchlor buttons? i didn't know they were edible...
anyway, candying flowers is fairly easy. pick a day that isn't very humid.
then gather, rinse & dry your flowers. paint the petals on all sides with
egg white (i suggest using reconstituted powdered eggwhite, so you don't
have to worry about salmonella) then sprinkle with sugar. if you can find
superfine granulated sugar that works the best, but regular sugar is ok. let
dry in a cool, dry area. don't let the flowers overlap or touch while
they're drying. once they're dry, you can pack them in layers in a tin with
a tight fitting lid & they last quite a while (unless you eat them)
lee
try candied lavender :)
Chris,,,
>> > In desperate need of a recipe for candying lowers such as pansies,
>> > bacherlor buttons or anything else that will not poison a person if
>> > accidentilly eaten.
When I was young, my grandmother taught me to candy violets by dissolving
as much sugar as I could in warm water. Just keep adding more sugar
until it doesn't dissolve. Dip the violets in the sugar-water and dry on
waxed paper. You don't have to worry about using egg whites at ALL this way.
Denise M. Beck
This is off gardening topic, but this recipe works perfectly for stiffening
crocheted lace, too, for such things as Christmas tree ornaments.
Chris,,, <cco...@bgnet.bgsu.edu> wrote in article
<5nh4ts$aeb$1...@infoserver.bgsu.edu>...
Christine A. Owens
Barbara Goodrich wrote:
>
> In desperate need of a recipe for candying lowers such as pansies,
> bacherlor buttons or anything else that will not poison a person if
> accidentilly eaten.
How you do this depends on how long you want the flowers to last.
For 3-5 days: Beat 1/2 c egg white with 1 c bartenders [NOT powdered] sugar. Using a
fine brush, paint all surfaces of the flower, letting one side dry before painting the
other.
For several months: Bring 1 c water to a boil. Gradually stir in 4 c sugar, mixing all
the while, until mixture returns to a boil. Remove from heat and cool COMPLETELY.
Place flowers in a single layer in a non-metal pan, and pour syrup over them. Let sit
for 1 week, covered, in a cool, dry spot. Remove flowers from syrup and drain VERY well
on plastic wrap, or a non-metallic, non-wooden surface. [You will have to move the
flowers several times over several hours before they drain completely.] Place flowers
on sheets of plastic wrap in a cool, dry, well-ventilated area, and let dry until
surface is no longer sticky to the touch.
NB: This will not work with all flowers, particularly with ones with very fragile bloom
structures. However, I have found that it works great with pansies, violets, and
nasturtiums.
Chris Owens