Marigold sugar

Ingredients for 1 servings:

• 1 liter of flowers (marigold flowers)
• 300 g sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

wonderful orange colour – for cake batter, desserts, as decoration, etc.

First of all: The measurements for the flowers mean that I go out into the garden with a measuring cup or bowl that holds about 1 liter and pick the container to the brim. Then I pluck the petals (this yields about 30 g of marigold petals) and mix them in portions with the sugar. The result is a mixture that has the consistency of moist sand. I spread this mixture on a baking sheet lined with baking paper and dry it at about 35-40°C. If you have plenty of time and a warm, dry room, you can also let the mixture air dry. A silicone mat is also suitable as a base instead of baking paper. While it’s drying, occasionally loosen or crumble the sugar and stir it through to ensure it doesn’t become a rock-hard slab and dries thoroughly. Once the sugar is dry, I mix the pieces again. Everyone can decide for themselves how fine they want it to be. This marigold sugar is perfect for coloring cake batter (perfect, for example, for orange cake with dark chocolate icing) or desserts, for sunny yellow to orange icing, for sprinkling on desserts, cookies, etc., for decorating the rims of cocktail glasses, or whatever else you can think of.