Name: DIY Candied Rose Petals
Total time: 2 h
Ingredients: ½ cup sugar; 1 large egg white; 2 teaspoons water; 2 cups rose petals , divided

Why This Recipe Works

Candying rose petals with egg wash and sugar preserves their delicate floral-sweet flavor and creates a simple decorative element to top cakes, cookies, and cupcakes. Unlike the fresh petals, the crystallized ones last up to two weeks in an airtight container. Many recipes call for brushing the egg wash over the petals, but we found that dipping them into the mixture was more efficient. Dragging them across the rim of the bowl to remove excess egg wash ensured a thin, even coating. Instead of dipping the coated petals in sugar, we got better coverage laying them on top of the sugar and sprinkling it on top. Finally, a fork turned out to be the best tool for transferring the candied petals to a baking sheet to dry.

Before You Begin

When purchasing rose petals, make sure that they are completely dry. Use petals from only the outer three-quarters of each rose; inner petals are too tightly curled for this recipe. Excess egg white will cause the sugar to clump on the petals; do not skip dragging the petals along the rim of the bowl in step 2.

Instructions

Place sugar in shallow baking dish or pie plate. Line rimmed baking sheet with parchment paper.

Whisk egg white and water together in bowl. Dip 1 petal into mixture and then firmly drag each side against edge of bowl to remove excess. Petal should be coated in thin, even layer of egg wash.

Gently lay petal on top of sugar. Using spoon, sprinkle sugar over petal and shake dish to ensure petal is well coated. Carefully slide fork underneath petal and transfer to prepared sheet.

Repeat with remaining petals. Let petals stand, uncovered, until dry and crisp, at least 1½ hours or up to 24 hours. (Candied petals can be stored in airtight container at room temperature for up to 2 weeks.)