Monday, April 22, 2013

Candied Flower Petals by Joyce Lavene

A Thyme to Die

A Peggy Lee Garden Mystery
By Joyce and Jim Lavene 

This time of year, I always think about candied flower petals.

Maybe that sounds strange, but I have two daughters with birthdays and many of the best flower petals are available in the spring. Candied violets, rose petals are edible and make beautiful decorations on cakes and other desserts. They aren't as hard to make as you might think and they keep for a long time.

Here's my recipe:

Always carefully rinse and dry flower petals before using them.

Separate an egg white and beat lightly with a fork then add a few drops of water. Beat together until the egg white has bubbles in it. In a separate shallow bowl, place about 1/2 cup of superfine sugar, also known as caster sugar. This is nothing more than granulated sugar that has been refined so you can do it in your blender at home, if you have one that will grind that fine.
Using a small paint brush, dip the brush into the egg white and paint the flower with it. Sprinkle the caster sugar gently over the petals. Place the petals on waxed paper to dry.
Petals must dry completely or they won't last. This could take 24 hours so plan in advance. Store the petals in an airtight container until ready to use.

I like candied violets best for their color, but roses and apple blossoms will work. Geranium's are good too!

Joyce and Jim Lavene write award-winning, best-selling mystery fiction as themselves, J.J. Cook and Ellie Grant. They have written and published more than 60 novels for Harlequin, Berkley, Amazon and Gallery Books along with hundreds of non-fiction articles for national and regional publications. They live in rural North Carolina with their family. Visit them at

1 comment:

Marian Allen said...

You make it sound so simple! But I would be up to my eyebrows in caster sugar affixed to me by egg white. Oh, but they would be so pretty, candied flower petals...!