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Candied Borage Flowers

Candied Borage Flowers is a traditional British recipe for a method of candying and preserving flowers using egg white and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Candied Borage Flowers.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+24 hours drying)

Makes:

36

Rating:

Tags : British Recipes

This is a classic method for candying flowers with egg white and caster sugar that can be applied to any thin flowers like violets, primroses, cherry blossoms or separated flower petals. Here borage flowers are used as an example, but the method is exactly the same for any flowers. The recipe itself goes back to Elizabethan times. Note that, to handle the flowers easily you will need a 12mm stem on them (you can always trim this later).

Ingredients:

36 borage flowers
1 egg white
caster sugar

Method:

Gently rinse the flowers then pat dry.

Using a small (clean) paintbrush, gently paint a thin layer of egg white onto entire flower, front and back. Once the flower is coated sprinkle with fine sugar. (The trick is to get a thin, even layer of sugar over the entire flower.) Avoid big clumps of sugar, as it will dry that way and look ugly, so take your time.

Place each completed flower on a parchment-lined baking tray, then repeat with remaining flowers.

Let flowers dry for at least 24 hours or until completely dry. You can also put the flowers in a cool oven with door propped open with a wooden spoon.

Dried flowers can be stored indefinitely, though they will darken the longer they are stored.