Ingredients for Candied Flowers
- Egg White
- 100 Proof Vodka
- Superfine Sugar
- Violets
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How to Make Candied Flowers
- Gently rinse 1 cup of edible flowers (pansies, roses, violets etc.) under cool water and pat them completely dry with a paper towel. Remove pistils and stamens if desired.
- In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Heat over medium heat, stirring constantly, until the sugar dissolves completely and the mixture begins to simmer.
- Reduce heat to low and simmer for 2-3 minutes, or until the syrup reaches a light amber color. Do not boil vigorously.
- Remove from heat and carefully add 1/4 cup of your chosen flavored vodka. Stir gently to combine.
- Using a thin artist's paintbrush, carefully brush the syrup onto each edible flower, ensuring even coating.
- Place the coated flowers on a wire rack set over parchment paper to allow the excess syrup to drip off.
- Allow the candied flowers to dry completely (approximately 2-3 hours) in a cool, dry place away from direct sunlight.
- Once completely dry, store the candied flowers in an airtight container in the freezer for up to one year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g