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Edible Flower recipes
Crystallised Edible Flowers
flowers and petals are ideal for use as garnishes and decorations on cakes and
450g/1lb Caster Sugar
Edible flowers (Blossoms) e.g. Borage, Chrysanthemum
petals, Dianthus petals, Marigold petals, Pansies, Rose buds. Rose petals,
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
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.
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.
Overseas Visitors: If you're
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weight to cups conversion table on the net - both solid ingredients and liquids
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