My all time favorite flower fragrance comes from sweetpeas. Last year the purchased seeds yielded lots of greenery, some flowers, and some mildew. Sigh.
This year-wow, night and day from last year, as I have cut twelve bouquets and the vines are still full.
The sweetpeas have become the topic of conversation wherever I have brought them and they have been so appreciated. The colors are happy and bright and they smell so—sweet! How to preserve the happiness?
I thought that candying them might be fun. The last time I candied decorations, I covered fifty pounds of tiny pears, apples and grapes with egg whites and superfine sugar which were put on a tall wedding cake I did for a caterer.
In my research about candy flowers I have not come across any information about sweetpeas. Rose petals, violets,and even pansies yes; but no sweetpeas. Today I cut the petals from the sepal(?) and separated them. There seem to be two petals that are large enough to spend time on that would be lovely on a dessert as a decoration. I dipped the petals in egg white and then in the superfine sugar and let them dry for a bit.
I waited maybe twenty minutes and could not wait any longer to taste them. Goodness they tasted as sweet as the fragrance! Delicous! I ate them all. I have to start again.
