Borage made into very pretty candied flowers and their so much fun to put together. Get everyone involved - uses are only as limited as your imagination!
Use freshly picked flowers, egg white, and confectioner's sugar. Rinse the flowers gently and dry on paper towels. Brush all surfaces with beaten egg white and then sprinkle with confectioner's sugar. Lay flowers on wax paper to dry. When upper surfaces are nearly dry, turn and sprinkle opposite sides with confectioner's sugar. Allow to finish drying and store in an airtight container.
Wash 1 cup of flowers and set aside to dry on paper towels. Combine 1/2 teaspoon of cold water to 1 egg white and beat well. Dip flowers in the egg mix, then in granulated sugar. Place on waxed paper to dry. Store in jar with a tight lid.
Dissolve 2 ounces of gum arabic in 1/4 cup water (10 fluid ounces) in the top of a double boiler; allow to cool. Dip one flower at a time; lay on clean paper and sprinkle with fine granulated sugar. Allow to dry for 24 hours, then dissolve 2 cups granulated sugar in 1-1/4 cups water and heat to 240 degrees. Keep syrup well skimmed; allow to cool, then dip flowers one-by-one.
OR, pour syrup over flowers and leave in syrup for 24 hours. On the next day, drain flowers and sprinkle with fine granulated sugar again and dry with gentle heat (this method also works with mint leaves, violets, and rose petals).
Another version of this same method calls for dipping flowers in a mixture of gum arabic and rose water, then spinkling with fine sugar and immediately placing on trays in a warm oven to dry.
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