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“A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)”
READY IN:
35mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

  • 1 12 cups rose water
  • 1 12 cups sugar
  • 1 cup fresh edible flower, petals (unsprayed, EDIBLE flowers...make sure you know it's not harmful for human consumption!)

Directions

  1. Wash the flowers gently in cool water, and drain on paper towels.
  2. Trim off the white tips that attatch the petals to the stem.
  3. In a heavy saucepan, combine rose water and sugar.
  4. Bring to a boil.
  5. Submerge the flowers in the syrup and stir.
  6. Return to a boil then reduce heat to a gentle boil.
  7. Cook for 15 minutes.
  8. As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
  9. Remove the flowers and set them on waxed paper.
  10. Refrigerate for 10 minutes.
  11. Peel candies off waxed paper and store them in an air-tight container.

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