Magonolia flowers are firm favourites in our house and when my daughter turns up with pockets full of magnolia flowers, I know spring has truly sprung. We use them for magnolia pickles, magnolia cakes and to dip in chocolate.
The trees we have access to all have a distinct ginger-flavour, and sometimes we’ll find the lemon-flavoured ones, though I’m still looking for the cardamom variety!
These crystallised flowers last for a while in an airtight container. I don’t know how long for yet. We finish them before it gets to that point :/
I make mine with xylitol (this one) but the rest of the family enjoys theirs in granulated sugar.
While Magnolia flowers are generally considered to be safe, some individuals may develop mild skin irritation or dermatitis from handling magnolia petals or leaves and people prone to allergies may wish to be careful when trying a new plant.
Candied Magnolia Flowers (Keto and Regular)
Prep time
Cook time
Total time
Author: Keeper of the Kitchen
Serves: 20
Ingredients
- 1 egg white
- 1 tbsp water
- fresh, unbruised magnolia flowers - the smaller petals work best
- 55g/2oz superfine caster sugar or xylitol
Instructions
- In a small bowl, stir together the egg white and water.
- Dip the petals into the egg wash, and gently shake off the excess.
- In another bowl, toss the petals with the sugar and transfer to a rack. Use small amounts of sugar at a time because the sugar or xylitol clumps once wet.
- Allow the petals to dry at least 6 hours, longer if necessary for larger leaves.
- Store in an airtight container.
