Crystallized Flowers & Candied Flowers
Crystallize |ˈkristəˌlīz| verb
form or cause to form crystals : [intrans.] when most liquids freeze they crystallize.
• figurative [intrans.] make or become definite and clear : vague feelings of unrest crystallized into something more concrete | [ trans. ] writing can help to crystallize your thoughts.
• [usu. as adj.] (crystallized) coat and impregnate (fruit or petals) with sugar as a means of preserving them : a box of crystallized fruits.
crystallizable |ˈkristəˌlīzəbəl; ˌkristəˈlīzəbəl| adjective
crystallization |ˌkristələˈzā sh ən| noun
1. minerals crystallize at different temperatures form crystals, solidify, harden.
2. the idea crystallized in her mind become clear, become definite, take shape, materialize, coalesce; informal jell.
Candy |ˈkandē| noun ( pl. -dies)
a sweet food made with sugar or syrup combined with fruit, chocolate, or nuts : [as adj. ] a candy bar | pink and yellow candies.
• sugar crystallized by repeated boiling and slow evaporation.
verb ( -dies, -died) [ trans. ] [often as adj. ] ( candied)
preserve (fruit) by coating and impregnating it with a sugar syrup : candied fruit.
ORIGIN mid 17th cent.(as a verb): the noun use is from late Middle English sugar-candy, from French sucre candi ‘crystallized sugar,' from Arabic sukkar ‘sugar' + ḳandī ‘candied,' based on Sanskrit khaṇḍa ‘fragment.'
Confection |kənˈfek sh ən| noun
1. a dish or delicacy made with sweet ingredients : a whipped chocolate and cream confection.
• an elaborately constructed thing, esp. a frivolous one : the city is a classical confection of shimmering gold.
• a fashionable or elaborate article of women's dress : she was wearing some white confection with an enormous satin bow.
2. the action of mixing or compounding something.
confectionary |-ˌnerē| adjective
ORIGIN Middle English (in the general sense [something made by mixing,] esp. a medicinal preparation): via Old French from Latin confectio(n-), from conficere ‘put together' (see confect ).
Crystallized Flowers / Edible Candy Flowers:
Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salads, cocktails.
- 1 egg white or powdered egg whites
- Superfine granulated sugar (either purchased or made in a blender or food processor - just blend regular sugar until extra-fine)
- Thin paintbrush
- Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.
- Wire rack covered with wax paper
- Carefully clean and completely dry the flowers or petals.
- Beat the egg white in the small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.
- Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.
- Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours). To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. NOTE: 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 flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.
Candied Blossoms & Flower Perfumed Syrup
You can use this recipe to candy other edible flowers, such as roses, pansies, carnations, nasturtium, honeysuckle, jasmine, lilac, marigolds, clover, and orange blossom. The results are equally pretty and very rewarding. Store-bought candied flowers are intended for long storage, so they have added colorants and aromas. The beauty of the homemade variety, on the other hand, is the purity of the natural flavor.
To begin, you will need a small paintbrush (designated for food use only), an egg white, some superfine or caster sugar, and your desired amount of violet flowers, with the stems attached. If you don’t have superfine sugar, simply pulse regular granulated sugar in a food processor for about a minute. The result should be sugar with a slightly finer grain which will stick to the violets better than regular granulated sugar.
Since the flowers are so delicate, they cannot stand any more than a gentle wash before being used.
- Beat the egg white in a small bowl until frothy, about a minute. Then, grasping by the stem, paint the front and back of all the petals with a thin layer of the beaten egg white.
- Place the violet flower on the sugar, and use a spoon to scoop the sugar all over the front and back of the violet petals. Once the flower is coated with the sugar, place it gently onto a sheet of wax paper to dry overnight.
- Once the flowers seem stiff and completely dry, snip off the stems, and store the violets in a sealed airtight container. They should keep for a while in a cool, dry place, but I would recommend using them as soon as possible.
If you happen to have a windfall of violets though, making violet syrup is a real treat. The thick, sweet syrup is stained the most gorgeous shade of purple imaginable. I find commercial soft drinks too sweet for my taste, but a drizzle of this syrup into a glass of sparkling water is extremely refreshing. It is also great to add as a sweetener to green teas (iced especially), as it accentuates the natural violet-like facets of the tea. My favorite way to use it though, is to drizzle the syrup on top of a panna cotta, where it adds a beautiful, light fruity floral flavor, similar to the taste of the crystallized violets. Use your imagination - the possible uses for this syrup are endless!
Makes about 2 cups
As with the candied violet recipe, you can follow the instructions to make other floral syrups with fragrant flowers of your choice. This recipe can easily be scaled up or down.
- 50 g (approximately 1.8 ounces) violet flowers
- 250 mL (1 cup) water
- 500 g (1lb, 2 ½ cups) granulated sugar
Grasping the green part where the stem meets the flower, pull the petals off each violet and set the petals aside in a bowl, discarding the rest of the flower stem. Next, boil the water and pour over the violet petals, stirring for a minute to combine. Cover bowl, and let sit for twenty-four hours to ensure maximum flavor.
The next day, uncover the bowl and drain the liquid from the violet petals through a mesh strainer. Press and squeeze the petals out to extract all of the liquid. Begin warming the liquid over a double boiler (a heatproof mixing bowl sitting atop a saucepan filled with boiling water), adding all of the sugar and stirring constantly, until the sugar is dissolved. Once dissolved, remove syrup from heat, allow to cool, and store in the refrigerator.
Where to Find Fresh Violets
The hardest part about cooking with violets is often finding the violets themselves. The best violets to use are Viola odorata, a species otherwise known as the sweet violet. They are native to Europe and Asia but may also be found in parts of North America. This variety is also sometimes cultivated and can be found at gourmet and specialty stores. So, to be safe, make sure you use violets (or any other edible flowers) that have not been treated with any herbicides or pesticides. If you have a garden, violets (perfumed Viola odorata variety included) are easy to grow.
Where to Find Candied Flowers
If you can’t find edible flowers to candy yourself, look for the ready-made kind at gourmet stores, spice shops, and pastry stores. Amazon.com, Dean & Deluca, Kalustyan’s, markethallfoods.com, and other specialty stores offer a variety of candied blossoms, including rose, mimosa, and lilac.
Dandelion Blossom Syrup
This is a traditional recipe passed down from the old world Europeans.
Use it as a substitute for honey in any recipe that I'm trying to make wild.
- 1 quart dandelion flowers
- 1 quart (4 cups) water
- 4 cups sugar
- ½ lemon or orange (organic) chopped, peel and all
Note: The citrus is optional, it will give the syrup an orangey or lemony flavor.
If you want the pure dandelion flavor, you can skip the citrus.
- Put blossoms and water in a pot.
- Bring just to a boil, turn off heat, cover, and let sit overnight.
- The next day, strain and press liquid out of spent flowers.
- Add sugar and sliced citrus and heat slowly, stirring now and again,
for several hours or until reduced to a thick, honey-like syrup.
- Can in half-pint or 1 pint jars.
This recipe makes a little more than 1 pint. You can triple or quadruple this, and make more than one batch when the blossoms are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!