346052 Mon Nov 27 18:46:34 -0800 2006 5 31 Home Cooking 0 2049993 Has anyone made these before? I made sugared candied rosemary this weekend as part of a dessert of poached pears and cornmeal pound cake. The rosemary was so delicious and looked so gorgeous, that I'm inspired to candy some lavender sprigs and edible flowers for the tops of cupcakes, etc. However, flowers are much less hardy than rosemary, so if anyone has any tips, they would be much appreciated! Thanks! Mon Nov 27 18:46:34 -0800 2006 27754 AmandaEd 1 2050051 Okay...I've only done this with pansies and this was a summer ago for a wedding cake. You'd want about 5 or 6 dozen edible flowers or herbs (pansies, roses, mint, etc)....go to an organic gardener only for this stuff because you don't want pesticide or fertilizer. 1 cup Sugar 1/3 cup Meringue powder mixed with 4 to 5 T water (or if not to be eaten, 3 large egg whites) Rinse flowers, petals, or leaves in a bowl of tepid water and pat dry. In two small bowls, place sugar and meringue-powder mixture (or egg whites if eating them is not a concern). With a small, clean paintbrush or pastry brush, paint entire flower with eggwhite mixture Hold the flower over the bowl of granulated sugar and sprinkle sugar all over to coat. Depending on the size, either hang from a clothesline or place on parchment paper to dry/harden. Coat them again once dry. Mon Nov 27 19:01:00 -0800 2006 2049993 49959 thegolferbitch 2 3206792 I suppose you could also use egg whites from pasteurized eggs if you wanted to eat them, instead of the meringue powder. Thu Dec 13 20:02:54 -0800 2007 2050051 123744 karykat 1 2050532 I used the same method above for lemon verbena and couldn't stop eating the stuff it tasted so good. I have also done pansies and violets the same way and it seems pretty foolproof. Mon Nov 27 21:00:30 -0800 2006 2049993 27101 bolivianita 1 2052269 Fantastic! Thanks for the the info, especially the clothesline tip! Tue Nov 28 14:19:38 -0800 2006 2049993 27754 AmandaEd 1 3206231 How did you sugar the Rosemary? How long odes it last. I want to make it today to use on Sat. But recipe says keep for 24hrs. see below. thx Ingredients 1/2 cup corn syrup 12 rosemary sprigs granulated sugar Preparation Microwave 1/2 cup corn cyrup at HIGH for 10 seconds or until warm. Brush 10 to 12 rosemary sprigs lightly with corn syrup; sprinkle evenly with granulated sugar. Arrange in a single layer on wax paper. Use immediately, or let stand at room temperature, uncovered, for up to 24 hours. Thu Dec 13 16:10:44 -0800 2007 2049993 149908 tinamarie198