Candied Flowers

Candied flowers can hold up for a long time. When making them you want to make sure you are choosing edible flowers though and sample the taste of the flowers because some flowers do have a stronger flavour then other ones, and it might translate slightly even after you've candied it. I decided to use a vanilla sugar to coat my flowers because I figured the additional flavour would benefit the tartness of the flowers, and I figured that the specks you get in a vanilla sugar would not detract from the natural aesthetic of the flowers. Before using the flowers, like fruits, they should be kept under refrigeration in a air tight container to prevent them from wilting.


Formula:
Flower stems
Vanilla sugar
Egg whites


MOP:

• Peel aesthetically pleasing pedals off of the flower buds. 
• Brush the pedals individually and gently with egg whites on both sides.
• Place pedals in sugar, cover both sides.
• Continue with all the flowers.
• Move flowers onto parchment lined sheet pan if you run out of space, you can keep flowers in sugar until ready to use without worrying about drying it out too much.

Edible Flowers:

Micro Orchid

Pansy

Sparkler Tops 

Lavender