How to Crystallize Fruit & Flower Petals

Lavender flower -- a key ingredient in herbes de Provence -- has a fresh, woodsy aroma that pairs well with confections.

Candying flower petals and fruits refers to coating them in a sugar-based glaze and drying them in an oven. Although candied flower petals are primarily used for garnishing pastries and baked goods, candied fruits are commonly eaten out of hand. Only use edible flowers, such as roses, lavender and daisies, for candied applications. Small fruits, such as grapes, can be crystallized in their natural state, but larger produce, such as apples and peaches, require dicing to a manageable size prior to candying.

Things You'll Need

• Petals:
• 12 edible flowers
• 1/4 tsp. iodized salt
• Paper towels
• 1 egg white
• 1 tsp. cold water
• Kitchen tweezers
• 1/3-inch artist's or pastry brush
• Confectioner's sugar
• Parchment paper
• Fruit:
• 1/2 lb. peeled fruit, diced into 1/2-inch to 1-inch cubes
• 1 cup water
• 1/2 cup granulated sugar
• Candy thermometer

Instructions

Flower Petals

1. Remove the petals from 12 flowers. Fill a nonreactive container with water and 1/4 tsp. iodized salt, and add the petals. Fill a second nonreactive container half full of water and half full of ice.

2. Soak the petals for three minutes and place in the ice bath until turgid, approximately three minutes. Remove the petals from the ice bath and place on paper towels to dry.

3. Beat together one egg white and 1 tsp. cold water until frothy and smooth. Place a plate on the work area.

4. Grasp one flower petal with a pair of kitchen tweezers. Brush a thin layer of egg white on the underside of the petal followed by a layer on the top side with a 1/3-inch artist's or pastry brush. Working over the plate, sprinkle confectioner's sugar on the underside of the petal and transfer to a sheet pan lined with parchment paper. Repeat with remaining petals.

5. Heat the oven to the lowest temperature, commonly 200 degrees Fahrenheit for most models. Place the sheet pan in the oven with the door slightly ajar.

6. Dry the petals in the oven until brittle, approximately 45 minutes. Store the petals in an air-tight food-storage container for up to one year.

Fruit

1. Wash and air dry 1/2 lb. peeled diced fruit. You do not need to cut smaller fruits, such as kumquats, before crystallizing.

2. Heat 1 cup water and 1 cup white granulated sugar over medium heat in a saucepan and attach a candy thermometer. Cook until a syrup forms and it reaches 245 degrees Fahrenheit, approximately 15 minutes.

3. Transfer the fruit and simple syrup to a food-storage container and allow the fruit to stand for 12 hours.

4. Heat the oven to 200 degrees Fahrenheit. Pour 1/2 cup white granulated sugar on a plate in an even layer. Drain any excess syrup.

5. Dredge the fruit in the sugar and place it on a sheet pan lined with parchment paper. Bake the fruit until firm and dried, approximately two hours. Arrange the fruit in layers in a food storage container until ready to use. Separate each layer with wax or parchment paper.

References

• "Garde Manger: The Art and Craft of the Cold Kitchen"; The Culinary Institute of America; 2008
• Baking 911: Crystallize Edible Flowers and Fruit
• What's Cooking America: Tea Travels!...Crystallized/Candied Edible Flowers

Resources

• Read this Article in Spanish