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Tutorial: Candied Rose Petals

 

The culinary use of flowers dates back thousands of years and spans many cultures.  Their first recorded mention dates back to 140 BC. Roses in particular are used extensively in Middle Eastern Desserts. Usually rose water is added to puddings or dried roses are used to garnish a dish. I’m not sure where the idea of rose petals crystallized in sugar came from, perhaps from Victorian England. What I am sure of is that this idea was right up my alley. I mean candied rose petals; talk about a multi-sensory garden experience!

Bolero, Shakespeare, unidentified red, Angel Face, Yves Piaget, Double Delight

I’ve been having way too much fun with this idea and I really want you to try this! Firstly, roses taste like they smell. So if that doesn’t appeal to your palate, then simply make these for their visual interest. Candied rose petals make anything and everything look soooo soooooo prettttyyyyy.

Here are a few things to remember before you start:

  • Only use roses you know have not been sprayed with chemicals.
  • Fragrant roses are the ones with the flavor.
  • Although I’m totally a ‘red’ person, the pink ones came out the prettiest.
You can use egg whites, meringue powder or acacia powder to make these. I tried all 3 ways, by far the outcome I desired came from the use of egg whites. They came out crispier and more vibrantly colored. I would love to make them successfully with the acacia powder because then these little babies would be vegan and that appeals to me.  I also feel you can store them longer if they are made with the acacia powder. I’m going to figure that one out soon, hang tight! Let’s get started!

Ingredients
  1. White of 1 egg
  2. Rose petals
  3. Clean brushes
  4. Baker’s sugar
  5. Patience ;)
In case you are worried about Salmonella arising from the use of egg whites, you can learn how to pasteurize your eggs here. It is really quite simple, first you rinse your rose petals with water and allow them to dry. Then you dip your brush into the egg whites and ‘paint’ the front and back of the individual rose petal. I cut quite a few roses for this project but in the end, I used Yves Piaget, Angel Face and an unidentified red rose.

After you have applied the egg whites, lightly sprinkle some baker’s sugar and spread it onto all parts of the petal with your fingers.

Note: I highly recommend that you use a superfine sugar like baker’s sugar. If you use the regular coarse sugar, it won’t come out as pretty. The regular sugar granules are too thick. The baker’s sugar leaves a pretty glow on the petal and whereas the other sugar sort of hides the petals beauty.  Then you leave them to dry to a crisp. I stored these overnight in the refrigerator because Southern California summers are simply too hot to keep anything outside (even with the air conditioning on). Had it been winter, I would have felt okay about storing them out for up 1 -2 days. I’ve heard people say these store for up to 6 months. I would not feel comfortable storing them for 6 months using the egg whites method.  

Sooooo gorgeous and sooooo delicious!   Such a delicacy! Take a closer look..

Here I’ve used it as a topping to an ice cream sundae..

Here I’ve paired them with candied mint leaves and topped a cheesecake. This batch topping the cheesecake was done with the meringue powder. All the other pictures showed the ones done with the egg whites. Do you see how the roses below are not as crisp looking as the ones on top? I would say the meringue powder is adequate but I prefer the egg whites. And I actually didn’t want to prefer them because I was concerned about the salmonella. I felt okay about it though once I learned how to pasteurize the eggs. You may not mind though. I know a lot of people, like my husband, who are not concerned by it in the least.

So, take a bite and tell me what you think!

I must admit, I do fall in love several times a day.. I’m hoping that is not a problem ;)  

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I’m sharing at: Seasonal Sunday, Sunday Show Off,  Flamingo Toes,  Nifty Thrifty Things,  Sundae Scoop, Mosaic Monday Masterpiece Monday, Sumos Sweet StuffThe Stories of A2Z, Coastal Charm, A Stroll Through Life,  Pin it Tuesday, Cedar Hills Ranch, My Uncommon Slice of Suburbia, My Girlish Whim, Savvy Southern Style, DIY by Design,The Shabby Creek Cottage, Home and Garden Thursday, Live Laugh Rowe, No Minimalist Here, 52 Mantels, Stone Gable, My Romantic Home, French Country Cottage, Common Ground, The Shabby Nest, Simply Sweet Home, Gingerly MadeThe Charm of Home, Craftberry Bush, Sunny Simple Life, Too Much Time on My Hands, Its OverflowingFoodie Friends FridayThe Weekend Re-Treat.


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28 Comments

 

  1. Jason August 1, 2013  5:05 pm Reply

    Not sure if I already told you about this, but when I was growing up the grandmother of a friend of mine used to make pastries stuffed with sugared rose petals. Delicious!

    • Nadia August 1, 2013  5:38 pm Reply

      OMG, DIVINE!!! Thanks for the inspiration. I'm going to get on that project real quick!!!

    • Nadia August 2, 2013  5:31 am Reply

      Thank you :) Feel free to share a link if you've written a post on it. I'd love to see what you did with them!

    • Nadia August 3, 2013  4:55 pm Reply

      Thank you! :-)

  2. Lilly's Mom August 3, 2013  5:07 pm Reply

    Hi Nadia, I discovered your wonderful blog today and these rose petals look amazing. Thank you so much for sharing with us how to make them. The embellished cheesecake looks wonderful!

    • Nadia August 5, 2013  6:52 am Reply

      Hi! Thank you for your kind words! :-) I'm glad you enjoyed the post. Let me know how it goes if you ever make this. Have a wonderful week xo

  3. The Tablescaper August 5, 2013  1:30 am Reply

    I never knew that edible flowers date back so far. Great to have the info on how to do it myself.

    Lovely to have have you at Seasonal Sundays.

    - The Tablescaper

    • Nadia August 5, 2013  6:53 am Reply

      Thank you for being such a gracious host and stopping by!

  4. Christina August 5, 2013  11:08 pm Reply

    Your site was recommended by Donna @ Funky Junk- and what a delight! What an elegant topping to dress up a dessert! I've made sugared fruit before like grapes and berries and was worried about egg whites as well- I used honey or agave nectar which worked fairly way but the roses might be too delicate for that- I'd love to try this for an afternoon tea!
    Cheers
    Christina
    PennyWise

    • Nadia August 5, 2013  11:50 pm Reply

      Thank you Christina! I'm also thankful for the support Donna has shown me. I have never made sugared fruit before. That sounds delicious. I appreciate you sharing and stopping by :-)

  5. Ginger August 6, 2013  12:08 pm Reply

    Thanks for linking up to Gingerly Made's Show & Tell party. You've been featured! http://www.gingerlymade.com/2013/08/show-tell-features.html

    • Nadia August 7, 2013  5:24 am Reply

      How exciting, thank you for the feature! :-)

  6. Lauren August 6, 2013  3:07 pm Reply

    I love this!! I'm going to have to do this with some of the roses in my neighbor's garden this year. You eat with your eyes first...right? ;)

    I'd love for you to link up at our new link party - http://muchadoaboutsomethin.blogspot.com/2013/08/tell-us-tuesday-link-party-1-and.html

    • Nadia August 7, 2013  5:25 am Reply

      Yayyy!! Glad you liked it! Yes, that is very true.. eating is so visual :) Thanks for sharing :)

  7. Marty@A Stroll Thru Life August 6, 2013  3:17 pm Reply

    I've never seen these, how beautiful. Thanks for the tutorial and for linking to Inspire Me. Hugs, Marty

    • Nadia August 7, 2013  5:26 am Reply

      Thanks for the compliment Marty. And thanks for being a gracious host and stopping by :)

  8. Tammy August 7, 2013  2:25 am Reply

    I have never heard of candied rose petals. I am a flower lover so I might need to give this a try. Pinned.

    • Nadia August 7, 2013  5:28 am Reply

      I hope you give it a try. It is definitely worth the time. The petals add so much visual interest atop of anything. Thank you for pinning :)

  9. Kathy August 7, 2013  4:25 pm Reply

    Hello Nadia - these are wonderful - I'd love to try them - my roses are best in spring, so I may have to wait a while! I'll save this for future use! I am delighted you shared with Home and Garden Thursday,
    Kathy

    • Nadia August 19, 2013  6:37 am Reply

      Hi Kathy, Thank you. My roses are also best in the Spring. I do hope you try them. Thank you for hosting :)

  10. Joanne T Ferguson August 16, 2013  9:28 am Reply

    G'day! How beautiful and elegant, true!
    GREAT idea for a future party too! Thank you!
    Cheers! Joanne; now on FB too!
    Viewed as part of Foodie Friends Friday Party

    • Nadia August 19, 2013  6:39 am Reply

      Hi! Thank you! I appreciate your visit. Glad you enjoyed the post :)

  11. Marlys @ This and That August 18, 2013  3:57 pm Reply

    Love this post and love the tutorial. I have seen candied rose petals and wondered how they are done. Thanks for sharing this on Foodie Friends Friday. Also this is my host favorite. It will be shared on the Daily Dish Magazine tomorrow and also on my Foodie Friends Friday party next week.

    • Nadia August 18, 2013  8:12 pm Reply

      I'm so happy you enjoyed the tutorial! Thank you so much for the compliment and the feature! Much appreciated :)

  12. Susa January 28, 2014  12:37 pm Reply

    Thank you very much, they look really good, can't wait to try them
    But I'm a little concerned about the egg whites - shouldn't we bake them after?

    • Nadia January 29, 2014  3:57 am Reply

      Hi, You are very welcome. Within the post I linked to the following site:
      http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/
      She teaches the reader how to pasteurize eggs. If you used pasteurized eggs you will be ok. I don't recommend you bake them after because they will probably wilt. I do hope you try them. Thanks so much for your comment and question. Have a nice day.

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