Saturday, 27 April 2013

Candied Flowers Recipe

Candied Flowers Recipe
Sugarcoated delicious blossoms are a simple and fast way to add a little sparkle to many sweets and providing containers. They need to be created in enhance, which is a actual time-saver on celebration day


Ingredients

    2 tsp meringue powder
    2 tbsps water
    40 to 50 delicious flowers of your choice, such as increased petals and leaves, violas (Johnny-jump-ups), calendula petals and leaves (pot marigold) and dianthus
    1-1/4 glasses superfine sugar

Directions

    In a normal size dish, melt meringue powdered in the water. Gently sweep over every side of flowers to cover completely. Spread with glucose. Allow to dry on a wax paper-lined cooking piece for 1 to 2 days. Use as a take for sweet. Yield: 40 to 50 candied flowers.

    Editor's Note: Meringue powdered is available from Wilton Sectors. Call 1-800/794-5866 or visit www.wilton.com.
    Confirm that flowers are delicious and have not been handled with substances. Superfine glucose can be found in the cooking section near the white glucose. Instead for superfine glucose, place white glucose in a mixer or food processor; cover and beat until fine

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