Candied Flowers: LIVE, LOVE, & EAT IN SAYULITA

I don't know about you, but when I prepare food, whether it be sweet or savory, I always want it to look great! They say that beauty is in the eye of the beholder. Well, to me, food is also in the eye of the beholder. It just tastes better when it looks appealing and is beautifully presented. So in my Sayulita kitchen, I always think of how my finished plate will look. Even if it is just for my husband & me! So, today I will teach you how to make candied flowers, sometimes referred to as crystalized flowers or sugared flowers.

*I have seen roses growing in many home gardens in Sayulita. They are beautiful, edible, and fun to candy. You can buy roses bushes in many of the garden nurseries in and around Sayulita. (“Vivero” is the Spanish name for Nursery.) Be sure to only use the new blooms that come out after you buy the plants. The ones existing on the plant at time of purchasing may have been sprayed.

Also, most all cut flowers that our Sayulita market or the street vendors sell have been greenhouse grown and have had a spray preservative rendering them inedible, so therefore not useable to candy. Check with the organic veggie growers at our Friday Mercado del Pueblo (reopening in November). 

Ok... Are you ready to begin this fun project? There is no recipe. All you need are beautiful edible flowers with the stems still on, if possible, an egg white wash, a fine paint brush, superfine sugar, and a drying rack. 

Method:

-Choose flowers after the sun has dried off any morning dew

-Separate petals from roses and inspect to be certain it has no tears or blemishes

-Other flowers can be used whole - Violas, pansies, sunflowers, honeysuckle, borage, hibiscus, and bougainvillea  *I used hibiscus for the 2 layered cake 

-Whisk egg white a bit, with a few drops of water

-Dip paintbrush into white 

-Carefully paint both the top and underside with the wash

-Be sure to cover 100% of surface because you will have a void if you miss anywhere

-Sprinkle fine granulated sugar to coat all surfaces 

-Carefully place on drying rack*

*I use tweezers to do this so that I do not rub any of the sugar away. Let dry until they are firm. It can take a few hours to a few days, depending on the humidity. After about 1⁄2 hour of drying, with your tweezers, carefully lift up a tiny bit just to be sure that candy has not stuck to drying rack.

-Store in a sealed container (They can last a year as long as in a cool, dry place)

-Use to decorate a fancy cake or throw around on table for a beautiful presentation. How to use them is totally up to your creativity and imagination.

You will definitely impress yourself, friends and family! And me! I am thrilled that you are going to try out this fun project!

Stay tuned for my next column... The most delicious Roasted Pork Tenderloin with Mushroom and White Wine Cream Sauce. You will love it! 

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