Make your own candied rose petals in just a few steps

"Candied rose petals are wonderful little works of art and a beautiful eye-catcher on cakes and desserts. Candying preserves the petals. Well sealed in a container or tin, they can easily stay fresh for up to a year. When I candy leaves, I always make more than I need. This means I'm always equipped for spontaneous romantic dinners for two. My loved one's heart always beats faster at the sight of the delicate, sweet leaves on the cake or dessert served - so the little extra effort involved in candying is definitely worth it. It is important that you use the leaves of untreated roses. After all, you don't want to poison the lady or boy of your heart ... Carefully pluck the most beautiful petals from the flowers and dip them in fresh, lightly beaten egg white. Alternatively, you can brush the egg white onto both sides of the rose petals. Allow them to drip off a little and then spread them out on a baking tray lined with baking paper. Now sprinkle both sides of the petals evenly with granulated sugar. Instead of using your fingers, it is better to use tweezers to turn the leaves. Now place the prepared rose petals in the oven preheated to 100 ᵒC. They will need about 30 minutes to dry. You can then remove them from the oven and leave to cool. Tip: You can also use this method to candy other flowers such as violets, lilacs or pansies."