كرات الشاي والزهور القابلة للأكل

European 20 Mins Prep · 10 Mins Cook

1. Place the sugar and water in a small saucepan over a medium heat and gently melt. Do not stir, but instead swirl the pan around to allow even melting.
2. Once the sugar has melted, bring to a boil and cook until it turns golden brown.
3. Drop a small amount of caramel into room temperature water. It should form a firm ball almost immediately.
4. Working quickly, pour the caramel into silicone moulds. Rotate the mould to coat it evenly then flip the mould upside down onto a cooling rack. Allow to cool.
5. Add the flowers and a teabag to half the silicone halves and allow the string of the tea bag to hang out.
6. Gently unmould the rest of the silicone halves.
7. Heat a non-stick pan over a medium heat, then carefully melt the edges of the caramel domes and ‘glue’ them together.
8. Use on the day they are made.

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