Edible Candied Flowers
Edible flower decorations – what a treat! These candied flowers have such a dramatic impact on desserts, it’s hard to believe they’re so simple to make.
The first thing to do before trying your hand at making these, is to check you’re using edible flowers. If you’re not sure, you can read my Top 3 Rules for Using Edible Flowers here.
Once you’re certain your flowers are safe to use you’re ready to begin. Throughout this recipe I have highlighted some helpful tips for you.
Ingredients:
- edible flowers; about 50 small flowers or petals
- 1 large egg white (you may use pasteurized egg whites if you wish)
- 2 cups fine sugar
You’ll also need a small soft bristled paintbrush and a pair of tweezers
Directions:
1. Gently wash and pat dry your edible flowers. Set aside.
Large or thick flowers won’t work for this, as they won’t dry completely. Choose dainty flowers like primroses, violas, pansies or borage, or just the petals of larger flowers like roses.
2. Place the egg white in a small bowl and whisk until frothy. Add a drop or two of water if it needs to be smoothed out.
Egg whites are necessary to this recipe, so if consuming raw eggs is a concern, use a pasteurized egg white.
3. Pour sugar into a shallow bowl.
Don’t worry about an exact measure of sugar. Try two cups but adjust amount as needed. Use the finest sugar you can find. Don’t use regular or powdered/icing sugar.
4. Gently pick up one edible flower with your tweezers. Use your paintbrush to softly paint a light coating of egg white on the underside of the flower. Still holding with the tweezers, turn the flower over and paint the top side. Make sure to coat all surfaces.
Work with one flower at a time. Complete the whole egg/sugar process before moving on to the next flower.
5. Sprinkle the top and bottom of the flower with sugar. Tap gently to remove any excess.
If the sugar is absorbed after a few minutes then sprinkle again.
6. Place on a parchment paper covered baking sheet to dry.
7. Repeat process with each flower.
8. Let all the flowers dry at room temperature. This could take 12-36 hours. Flowers are completely dry when stiff and brittle to the touch.
Always double check the thickest part of your flower to make sure no moisture is left.
Your edible, crystallized, candied flowers and petals are now ready to use! What will you decorate?
If you’re not using any of your candied flowers right away, store them in airtight containers in single layers. Keep them at room temperature in a cool, dry place. They can be stored for up to a year.
