Candied Or Crystallized Lilacs Recipes

Steps:

• In a saucepan, combine sugar and water. Cook and stir over medium heat until a candy thermometer reads 220°. Remove from the heat; cool to room temperature. Using a tweezers, dip lilac petals into the syrup, shaking off excess; dip into fine sugar. Place lilacs on sugar-coated waxed paper for 4 hours or until dry, turning occasionally. Store uncovered.

Steps:

• 1. In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
• 2. Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.
• 3. Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• 4. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
• When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Steps:

• In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.