No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 dozen 200g Recipe makes 2 dozen) The following items or measurements are not included below: rose water
Calories 580
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 3mg		0%
Total Carbohydrate 150.0g		49%
	Dietary Fiber 0.0g	0%
	Sugars 149.9g
Protein 0.0g		0%
how is this calculated?

Candied Flowers

Recipe #67877 | 35 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Seebee
Jul 30, 2003

A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)

2 dozen (change servings and units)

Ingredients

1 1/2 cups rose water
1 1/2 cups sugar
1 cup fresh edible flower, petals (unsprayed, EDIBLE flowers...make sure you know it's not harmful for human consumption!)

Directions

1
Wash the flowers gently in cool water, and drain on paper towels.
2
Trim off the white tips that attatch the petals to the stem.
3
In a heavy saucepan, combine rose water and sugar.
4
Bring to a boil.
5
Submerge the flowers in the syrup and stir.
6
Return to a boil then reduce heat to a gentle boil.
7
Cook for 15 minutes.
8
As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
9
Remove the flowers and set them on waxed paper.
10
Refrigerate for 10 minutes.
11
Peel candies off waxed paper and store them in an air-tight container.