You will need a small, unused artist’s paintbrush and a baking rack covered with waxed paper.
- Fresh borage flowers
- 1 large egg white, at room temperature
- 1 cup superfine sugar
Continue with the rest of the flowers. Let the flowers dry until they are completely free of moisture. This may take between 12 and 36 hours, depending on the humidity. To hasten drying, place the candied flowers in an oven with a pilot light overnight, or in a warmed electric oven with the heat off and the door ajar for several hours. Make sure they are completely dry, then store the dried, candied flowers in an airtight, moisture-proof container until ready to use. If thoroughly dried and properly stored, they’ll keep indefinitely.
Recipe by Jeff Cox