Tired of decorating with sprinkles? Try something new for spring and summer with these dainty and elegant edible sugared flowers.
- 1 cup granulated sugar
- 25 edible rose petals or flowers, stems removed
- 1 large pasteurized egg white
- In a small bowl, lightly whisk the egg white for just a few seconds without frothing the egg.
- Working with one flower or one petal at a time, brush a very fine layer of egg wash over the back and front of the flower or petal with a small paintbrush.
- Place the sugar in a shallow bowl. Using tweezers, gently transfer the coated flower on top of the sugar. With a spoon, sprinkle a fine layer of sugar over the top of the flower, and very gently press down to ensure the sugar will stick to both sides.
- Using the tweezers, gently pick up the flower and lightly tap on the side of the bowl to remove any excess sugar.
- Transfer to a baking sheet lined with parchment paper. Repeat with the remaining flowers and petals, and transfer to the baking sheet, leaving enough space in between each sugared flower.
- Let the sugared flowers stand uncovered at room temperature for at least 8 hours, or overnight, until dry and hard to the touch.
- Store the sugared flowers in single layers in airtight containers at room temperature for up to one month.
- Category: Candy
- Method: No-Bake
- Cuisine: Dessert
Keywords: cake decorating, sugared flowers, candied flowers, candy