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Sugared Flowers
Description
These glistening preserved flowers have a delicate flavor and crunch, making them a colorful and fun garnish for cakes, cupcakes, ice cream, and just about any other sweet treat. They take a couple days to fully dry out and crisp, so you’ll want to make them ahead of time. This recipe calls for aquafaba, the starchy liquid found in a can of chickpeas.
Ingredients
Units
Scale
- 1/2 cup superfine sugar
- 1/3 cup aquafaba
- 60 edible flowers with stems, such as marigolds, violets, or dandelions
Instructions
- Have a lined baking sheet ready. Place the sugar in a medium bowl and set aside.
- In another medium bowl, lightly beat the aquafaba with a whisk until frothy, about 1 minute.
- Work with one flower at a time, holding it by the stem. Use a small paintbrush to gently paint a thin layer of aquafaba onto both sides of each petal.
- Hold the flower over the sugar bowl and gently sprinkle sugar over the petals, lightly coating them all over.
- Transfer the flower to the lined baking sheet and use a pair of kitchen shears to snip off the stem. Repeat this process with the remaining flowers.
- Let the sugared flowers completely air dry in a warm, dry spot in the kitchen until the sugar is crisp, about 48 hours.
Notes
Store the sugared flowers in a lined, airtight container at room temperature for up to 3 months.
Learn more about how you can use edible flowers in your kitchen.
