Candied Flowers - cooking recipe

Ingredients

1 egg white (please use powdered egg whites to avoid salmonella)
3 -6 drops 100 proof vodka, flavored (optional)
superfine sugar (caster)
petals violets, begonias, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums (Amout depends on size of flowers can be between 30-90 petals)

Preparation

Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
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.
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.
Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.