How to crystallize edible flowers

 Thank you to our friends at The Cookie Chew for this beautiful and fun idea to crystallize edible flowers. Perfect for a Wedding or other special occasion.

Directions
1. Cut the stem of the flower.

2. Dilute the pasteurized liquid egg whites with some water(about 1-2 tbsp). Holding a flower with tweezers, brush the egg-white mixture on all surfaces with a small paintbrush.

3. Sprinkle the superfine sugar over entire flower. Shake off excess sugar. Place on a tray covered with waxed paper, and allow to dry. Repeat for all flowers.

4. Allow the flowers to stand in a warm, dry place until crisp, about 2 to 4 days, turning them around (especially the larger flowers) regularly so that moisture does not collect beneath them.


5. Once dry, store them in an air-tight glass jar. These candied flowers will keep for at lest 1 month in a dry place.

6. And voila!  A beautiful decoration to any cupcake, cake or cookie!