Suzannah Gerber

Candied Edible Flowers

Preparation info
  • Makes

    12

    candied flowers
    • Difficulty

      Easy

Appears in
Plant-Based Gourmet
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

Ingredients

  • 1 dozen medium-sized edible flowers (such as nasturtiums, violas, borage, or squash blossoms)
  • ¼ cup

Method

  1. Pat the flowers with a paper towel, very gently brushing to remove any moisture on the petals. Keep the stems intact to help hold the flowers while dipping.
  2. Mix the cornstarch, caster sugar, and food coloring and flavoring, if using, with 1 tablespoon water to creat