During the reign of Queen Victoria (1837 – 1901), the use of flowers as edible embellishments was very popular. Most of my old cookbooks have instructions for creating sugared or candied flower petals.
Roses are traditionally used, but there are many edible flowers such as dandelions, carnations, clover, day lilies, apple blossoms, chive and garlic blossoms, even lavender flowers.
Homemade Candied Roses
Collect flower petals from plants that are pesticide free. Now… I have a confession. See the petals in this post? These came from an early morning raid to the lovely garden of my neighbors down the street. I didn’t exactly ask if I could have them. Actually, I don’t even know these neighbors. I think they might have bought Girl Scout cookies from my kids, so I’m sure they would have said yes (thank you neighbor!).
Because I don’t know if they used chemicals, I didn’t plan to actually eat these particular roses. But I needed beautiful petals and, the thing is, my roses are all white which just don’t look as pretty!
So, gather those rose petals (preferably not “under cover”); wash and separate them on a cookie sheet to dry.
Next, whip egg whites until the consistency allows them to be brushed as a thin layer onto the petals (or simply dip the petals into the egg whites).
Sprinkle confectioner’s sugar, or baker’s sugar, across the petals, then let them dry overnight. Beautiful!
- Rose petals, chemical free
- Egg whites from two eggs
- Confectioner's sugar (or baker's sugar)
- Lay rose petals out to dry on parchment paper.
- Whip the whites of two eggs.
- Gently brush egg whites on to one side of the petals.
- Sprinkle with confectioner's sugar and let dry overnight.