Making candied rose petals is quick and easy – just follow my simple steps and you will have sweet, crisp rose petals to add to your cakes, bakes and puddings in no time at all!
The first time I tried to make candied rose petals it really didn’t go to plan. The first petals became soggy as a result of too much egg whites. The second batch were perfect but soon came under attack from the steam created by Jon brewing in the next room (your average bank holiday weekend…) But, fortunately for me and after a bit of trial and error I finally had third time lucky.
For all intents and purposes, crystallising rose petals is actually quite simple. You need just three ingredients: (1) rose petals, (2) egg white, and (3) sugar. Plus, there is no requirement for any fancy equipment (just a pastry brush or clean paint brush).
The key to perfect candied rose petals is much more dependant on the humidity in the air around you. If you’re suffering from a humid day I hate to say this but there’s no point even trying. The second you put those rose petals in a humid environment they will become soggy, limp and not pleasant at all. You certainly won’t want to top a cake or other dish with them!
So why go to all the hassle? Well…these candied rose petals were the PERFECT addition to one of my favourite cakes – Cardamom Cake with White Chocolate and Rose Buttercream. But they are tasty little morsels in their own right! Each petal is perfumey, and sweet. The crisp sugar gives them a pleasant snap too. Once you’ve tried candied rose petals you will want to use them on all of your desserts. Why not try them on top of rose flavoured chocolates, turkish delight or even rose jelly?!
How to make Candied Rose Petals
- 4 roses
- 1 egg white
- 200g white sugar
- A pastry brush
- Carefully remove each petal from the head of your roses and lay out on to kitchen paper removing any moisture from the rose petals.
- Gently whisk the egg white to make sure it's not gloopy or stringy.
- Brush each petal with a very small amount of egg white and sprinkle with some sugar.
- Repeat this on each side of the rose petals.
- Place each petal on to a wire wrack. Turn your oven on low (gas mark 1 or 80C), thenwith the oven door open, rest the wire wrack in front of the oven.
- Let the petals dry out in front of the oven for an hour turning periodically.
- Once the petals are completely crisp and dry store in an air tight container until immediately before use.
The best rose petals are those which have no blemishes, are relatively flat and large. Ensuring there is no moisture on the roses is essential. Make sure they are completely dry before you begin. If you don't want to leave your oven on for an hour, you can leave the petals to dry overnight.
So there you have it! What looks like an incredibly professional finish to your cakes and desserts is actually incredibly simple when you know how!