Candied Fresh Flowers

I store these in apothecary jars til I use them...they will last up to a year...great way to recycle the last blooms of the year, and enjoy then thru winter...Please use only pesticide free flowers if you plan on adding them to food...

1. 1  powdered egg white
2. 3 -6drops 100 proof vodka
3. 3 to 4 drops extract...I like a good quality vanilla
4. superfine sugar
5. Flowers and petals that work best are:
6. Violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac,pinks,  geraniums, nasturtium,marigolds, mint leaves.
7. 
   
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9. Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
10. Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
11. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
12. They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
13. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Note:

Granulated sugar will work for most flowers/fruits, however you may find that a finer grain is better suited. If you can’t find a fine sugar, just run your granulated sugar thru the food processor for a few pulses. NOT TOO MUCH or you will have powdered sugar.