how do you crystallise rose petals and violets?

@shelagh77 (3643)
May 18, 2007 10:46am CST
I really enjoy crystallised rose petals and violets but I find it very difficult to get a good quality, they are usually very jellified and a bit yukky. Does anyone know of a good and foolproof (we ARE talking about me here, you know what I am like) way to crystallise these flowers? All help gratefull received :-)
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2 responses
@rainbow (6763)
18 May 07
I thought you just popped them in a jar of sugar for a few weeks, or it that to make the sugar taste nice? I had an elderly friend fron Denmark who used to put roses in sugar water that thick they almost stood up, she said it preserved them but I have no idea if it did.
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@shelagh77 (3643)
19 May 07
hmmmmm, I shall have to look into that. I think if it is the sugar water thing that would be a bit too messy for me, with my clumsy little ways. Next time I drop something it could be a jar of that. eeeeeeucccck! Doesn't bear thinging about, does it? I am still wondering how to store them after they are done, too.
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@rainbow (6763)
19 May 07
looks like you got 2 sensible answers and me, hee-hee! I never fancied trying Thelmas preserving methods. Think my way is to make flavoured sugar, it's a long time since I had a mamma, she used to do that stuff - dad said it's cos she was a witch, but aren't most mother in laws? lol
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@shelagh77 (3643)
21 May 07
Oh you are a card! I shall probably end up buying some in the shop at this rate, as I have had visitors again today, and I really thought I was safe as I have seen everybody recently, but I got some long losts today!
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@angelicEmu (1311)
18 May 07
Here's a recipe for frosted fruits and flowers, from the "Good Housekeeping" Cookbook, which is very reliable: 1. Whisk together 1 egg white and 10 ml (2 tsp) cold water to give a frothy mixture. 2. Using a small paintbrush, brush the mixture onto small firm fruits or edible flowers (rose and violets are fine), then dip these in caster sugar. 3. Shake off the excess sugar, then spread them out onto greaseproof paper, and leave to dry for at least 24 hours. Hope that helps, and all the best in your crystallising!!
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@shelagh77 (3643)
19 May 07
Hmm, that looks simple enough, even I can't mess that up! Do you know how long them keep, and how to store them please?
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20 May 07
Well, the cookbook didn't say how long they'd keep, but as I don't think they're actually preserved in the sugar, and the recipe uses egg, I shouldn't keep them _too_ long (a few days in an airtight container is what my commonsense says). After they've dried, I'd say it's probably best to use them asap. The type of "jellified" ones you buy in the shops will keep longer, as jellifying them like that (whilst it doesn't taste great) is a way of preserving them. So I'd advise crystallising as many as you need each time - little and often depending on your tastes.
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@shelagh77 (3643)
21 May 07
Well, thank you very much for all your detailed information there which I have put into a safe place. I did not really want to keep making them, as I have so many visitors etc under my feet I like to have a batch day when I do everything I can, but these are so sweet I shall probably make them as I go, as you suggest. Many thanks, again :-)
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