In light of the need to social distance, and Gov. Justice’s stay-at-home order, this is one in a series of stories that share activities and recipes you can try at home.
As spring starts to bloom, bringing flowers inside to brighten rooms can help dispel winter blues and cheer us while the weather is still chilly, especially in these days when we need to stay close to home.
Spring blossoms can also brighten cakes and other desserts, when candied.
Candying flowers is a simple process, only takes a few minutes and you probably already have in your home the ingredients and tools needed. Sugared flowers add a major wow factor when decorating tasty treats, an extra touch of sweetness and are sure to bring a smile to your face.
Violets (not to be confused with the houseplant African Violet), blooming now, are a prime candidate for candying. Pansies are also edible, and so are also great for coating with sugar. Any edible flower will do, just be sure to identify correctly and double check and be sure to pick from an area not treated with herbicides or pesticides. This process also works well with edible leaves, such as mint or lemon balm.
Steps to take when making candied flowers.
To candy flowers, you will need:
-egg white
-powdered sugar
-edible flowers
-parchment or wax paper
-tooth pick (optional)
First beat egg white until frothy. Leave stems on the flowers, so you have an easy part to grasp, and dip the bloom into the egg white. Next, dip the flower into the powdered sugar. Be sure to cover all of the flower (both sides of each petal, inside the center and around the base) with both egg and sugar — places left uncovered may cause the flower to wilt before it turns to candy.
Place coated flowers on the parchment or wax paper to dry. Let dry until they are no longer sticky (amount of time needed will depend on the humidity in your kitchen), snip off the stems, and store in an airtight container in refrigerator.
To get a very smooth finish on the flowers, you’ll have to get your fingers a bit messy. Be sure egg white covers the entire bloom, then use your fingers to rub sugar in, creating a paste. If the sugar isn’t rubbed in, and does not dissolve, it will show on the finished flower — not a problem, just depends how you want your candy flowers to look.
For a more crystallized appearance, use granulated sugar instead of powdered.
Candying flowers and leaves can be a great new culinary challenge, as well as a family learning activity. Take time to identify edible plants while spending time outside. Use the candying process to learn about how sugar is made, and the process of crystallization.
In the end you’ll have a new skill with a beautiful result.
By Aldona Bird
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