Simple Candied Pansies for Easter
March, 2015 · By Coryanne Ettiene
Simple is such an over used word, but really, when something takes no skill, hardly any time and has amazing results, I struggle to find a better fitting word. Candied pansies, or any edible flower, is effortless. They look complicated and artfully crafted, but simplicity is not only what makes them so stunning, it is also what makes them my favorite spring time treat. 5 minutes of work, 8 hours of drying, one stunning Easter table, and a lifetime of compliments….. wouldn’t it be divine if everything in life was that simple?
In my latest video for AOL, I teamed up with Sam Henderson to create a simple “how to” video to show you how to jazz up your spring time cupcakes and turn ordinary goodies into show stopping Easter delights. Don’t stop at cupcakes, give your spring brunch a floral make over and add them to cocktails, sparkling water, salads or my favorite, sprinkle them on a homemade vanilla ice cream. I am partial to Pansies, but you can candy Violas and Roses as well, the process is the same regardless of the flower. Simply (have I overplayed that yet?) mix an egg white with a teaspoon of water, use a small brush to apply it to the petal, taking care to brush each petal, leaving no space untouched, and then sprinkle with fine white granulated sugar. Allow them to dry on a wire rack in a well ventilated space, usually around 8 hours, before moving them to an air tight jar where they will happily live for up to 6 months.