Description
Delightful and vibrant raspberry-plum crystal flowers perfect for decorating desserts or as stand-alone treats.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup fresh plums, sliced
- 1 cup water
- 1 cup granulated sugar
- 1 cup corn syrup
- Cookie cutters (flower shapes)
- Parchment paper
- Saucepan
- Mixing spoon
- Food thermometer
- Cooling rack
Instructions
- Wash the raspberries and plums under cold water and dry gently with a paper towel.
- Remove the pits and slice the plums into thin segments.
- In a saucepan, mix equal parts water, sugar, and corn syrup.
- Place the mixture over medium heat and stir until the sugar dissolves.
- Bring the syrup to a boil until it reaches 300°F (149°C).
- Place the cookie cutter on parchment paper and fill with syrup, layering raspberries and plums.
- Chill for 1-2 hours until hard.
- Gently remove the flowers from the cookie cutters and place on a cooling rack.
Notes
Store in an airtight container at room temperature for up to a week. Avoid refrigeration to prevent stickiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 flower
- Calories: 110
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg