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Crystallised Edible Flowers

Crystallised flowers and petals are ideal for use as garnishes and decorations on cakes and desserts.

450g/1lb Caster Sugar
300ml/10fl.oz. Water
Edible flowers (Blossoms)  e.g. Borage, Chrysanthemum petals, Dianthus petals, Marigold petals, Pansies, Rose buds. Rose petals,  Violets


1. Wash the flowers and dry very carefully. Set aside.

2. Place the sugar and water in a saucepan and stir over a medium heat until the sugar has dissolved.

3. Bring to the boil and when the temperature reaches the soft ball stage (116C) it is ready. If you don' t have a sugar thermometer, you can test the mixture by dropping small amounts of the syrup into a cup of cold water. When the droplets remain soft balls which sink slowly to the bottom of the cup the mixture is ready.

4. Turn down the heat to very low then add a tablespoon of flowers to the pan. Stir very gently,  boil for a few seconds then remove the flowers with a slotted draining spoon and place on non-stick parchment paper.

5. Immediately separate the flowers then repeat with more  flowers.

6. Leave the coated flowers to dry in a warm dry place such as an airing cupboard until they are completely dry and sparkling. Store in an airtight container for up to three months.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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