Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (88 page)

6.
Refrigerate the candies about 15 minutes or until the caramel has set. Melt the chocolate.

7.
Dip the turtles in the chocolate. Place them on baking sheets to set.

Yield:

About 40 turtles

Storage:

Store in an airtight container between sheets of wax paper for up to 2 weeks.

General Description:

Candied flowers are fresh flower petals or whole blossoms that have been coated in egg white and dipped in sugar.
After setting, the coating preserves the flower and adds extra sweetness and crunch. Some recipes for candying flowers involve submersing them in sugar syrup, like
candied fruit
.

History:

People have eaten flowers since ancient times. Myriad varieties, from jasmine to chrysanthemum to chamomile, have been brewed into tea, added to salads, and used to flavor everything from jams to ice creams. Recipes for candying flowers were recorded as early as the 1600s in England. The idea may have come from a desire to preserve blooms and turn attractive flowers into a charming confection.

Serving Suggestions:

Candied flowers can be eaten out of hand or used to decorate cakes, cupcakes, and other desserts. They are a beautiful decoration for
dipped truffles
and other chocolates.

Candy-Making Notes:

Make sure that the flowers you choose are edible and organic. Some flowers are poisonous and should not be used. Common edible flowers that candy well are
roses, violets, daisies, apple blossoms, nasturtiums, and lilacs.

Recipe:

1.
Ensure the flowers are clean, dry, and free of blemishes.

2.
Place egg whites into a small bowl and whisk until frothy. Place the sugar in a separate small bowl.

3.
Using a pastry brush or small artist’s brush, coat a flower with egg white, covering all the petals evenly.

4.
Dip the flower into the sugar and gently shake it to get rid of any excess sugar.

5.
Place the flower on a wire rack to dry. Finish the rest of the flowers the same way.

Yield:

About 20 candied flowers

Storage:

Store in an airtight container for up to 1 month.

General Description:

A sweet and sometimes spicy sugar coating turns nuts into toothsome finger food.
Some are glazed with hot sugar syrup, whereas others are coated with a sugar mixture and baked. Most recipes call for a pinch of spice such as cinnamon or nutmeg, but more intense spices, such as cayenne, have also become popular.

History:

Candied nuts are descended from
pralines
. French confectioners use them to decorate desserts or grind them to make nutty fillings for cakes and chocolates. In North America, candied nuts are touted as a simple snack for even the most inexperienced cook.

Serving Suggestions: