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* Note: Petals, blossoms and leaves, such as orange blossoms, rose petals, violets, mint leaves or possibly other leaves and flowers, can all be candied in a delicate crust of sugar for garnishing pastries and sweetmeats.
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Always use flowers and leaves which you know haven't been sprayed.
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It's best if they're freshly gathered, but they should be dry rather than moist.
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If raindrops or possibly dew have settled on them, wait for the sun to dry them or possibly blot with a soft paper towel.
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You will need a fine brush, wax paper and a plate for the sugar.
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Sort through material you wish to candy, separating petals, plucking leaves and so forth.
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Beat egg white and water till foamy and easy to spread.
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Pour sugar onto plate or possibly sheet of wax paper.
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Paint egg white onto each piece, then set flower or possibly leaf on bed of sugar and sprinkle with more sugar till generously coated.
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As you finish, place pcs on rack in warmed oven for several hrs till egg white and sugar dry, at that point they will become brittle.
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Set aside in hot, dry spot till there's no moisture left in petals or possibly leaves, 1 day or possibly more depending on dryness of air.
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When completely dry, store in an airtight container.
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NOTES :
