Candied Flowers

Here's a recipe I use for Candied Flowers

Powdered gum arabic
Water
Small screw-top jar
Fresh flowers
Small paintbrush
Fine sugar
Tweezers

NOTE: Before you can candy the flowers, you will need to mix up the gum arabic solution. This will take a couple of days to dissolve, so prepare it ahead of time and keep it stored ready for use in a small screw-top jar. Put a couple of spoonfuls of the powdered gum arabic in a small jar and cover with water. Screw the lid on the jar tightly and leave it to dissolve. Shake it vigorously from time to time. In a few days you should end up with a somewhat clear, thick gum consistency that is brushable. If it’s too thick, add a little more water.

Gum arabic is readily available in powdered form from candy or cake-making suppliers, herbalists and pharmacies.

1. Collect fresh flowers and be sure they are completely dry. (Flowers can be placed on tissue paper to absorb excess moisture.)
2. Paint the gum solution all over the flowers with the small brush, taking care not to leave any part unpainted.
3. Sprinkle sugar over them, or use the tweezers and dip the flower into a shallow plate filled with sugar.
4. Lay the sugared flowers on a wire rack in a warm, airy place to dry. Leave them overnight. They should be dry and crisp in the morning.

You can store the flowers in an airtight container for several months.

List of edible flowers:
bee balm, borage, calendula, chive blossom, daylily, fuchsia, geranium, forget-me-not, hollyhock, lavender, impatiens, English daisy, Lilac, pansy, naturtiums, mint flowers, portulaca, redbud, rose, snapdragon, and violet

Hope your next food decorating session is lots of fun and looks fantastic!