Candied flowers are a wonderful way to dress-up desserts and drinks at your wedding. Often, brides felt that they needed a caterer to achieve this gorgeous look. Well, not anymore! Here is the recipe to make your own candied flowers, courtesy of the April and May addition of Taste of Home.
Prep: 30min + standing
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 ¼ cups super fine sugar
In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flower to coat completely. Sprinkle with sugar. Let dry on wax paper lined baking sheet for 1-2 days. Use as a garnish for dessert. Yields 40-50 candied flowers.
*Make sure the flowers you pick are edible and have no been treated with chemicals.