Crystallized Borage Flowers

Crystallizing your own flowers is fun and easy and bound to be a hit when used to stud your grandmom’s birthday cake. In addition to borage, try crystallizing other small, edible flowers, such as Johnny-Jump-Ups, apple blossoms, and lilac florets.

You will need a small, unused artist’s paintbrush and a baking rack covered with waxed paper.

Ingredients:

• Fresh borage flowers
• 1 large egg white, at room temperature
• 1 cup superfine sugar

In a small bowl, lightly whisk together the egg white with a few drops of water until the white just shows a few bubbles. Place the sugar in a shallow dish. Holding a flower in one hand, dip the paint brush into the egg white with the other and gently paint the flower with it. Cover the flower completely but not excessively. Holding the flower over the sugar dish, gently sprinkle sugar evenly over all sides. Place the flower on waxed paper to dry.

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