The perfect addition to any cake or an ideal wedding bonbonniere
You can pretty much candy most petals and herbs using this recipe—just play around with them until you find your favourites.
2 handfuls of small or 1 handful of large edible flowers
1 large handful of herbs, leaves removed (such as mint and thyme)
110–225g caster sugar
3 free-range egg whites
Line 2 baking trays with baking paper and set aside. Remove and shake out any little critters from the petals and flowers. You can rinse them, but will then need to wait until they are thoroughly dry before using.
Cut the head of the rose from the stem of the flower. Carefully hold the bud and begin to pull off the petals from the middle and place aside with the edible flowers and leaves from the herbs.
Pour the sugar into a small bowl. Lightly whisk the egg whites in another small bowl until frothy. Now get a production line going. Using a pastry brush, lightly brush each petal, flower and leaf front and back with egg white. Dip into the sugar, evenly coating each side of the petal, then place it onto the lined baking tray. Repeat with the remainder of the rose petals and flowers.
Once they are all coated, leave them somewhere warm (but not humid) overnight to dry. They will be ready when they are hard enough to eat like sweets.
Store in an airtight container for up to 1 week, taking care to keep the layers separate with baking paper.
Recipe: Rebecca Sullivan