Candied flowers are beautiful, edible flowers that are coated with a thin layer of egg white and sugar to preserve them. Candied or crystallized flowers add a delicate floral flavor and a beautiful appearance to any dessert.
- 1 to 2 cups edible organic flowers
- 1 egg white (at room temperature)
- 1 teaspoon water
- 1/2 cup superfine sugar
Gather the ingredients.
Add the water to the egg white and whisk it gently with a fork or small whisk just until a few bubbles appear.
Working with one flower at a time, dip the paintbrush in the beaten egg white and gently paint all the petals on the front of the flower.
Turn the flower over and paint the back of the petals as well. It's important that all the surfaces be covered so that the flowers are properly preserved.
Hold the flower over the bowl of superfine sugar and sprinkle the top with a thin, even layer of sugar. Turn the flower over and sprinkle the bottom with sugar as well.
If there are large clumps of sugar anywhere, dust it off gently so that only a thin, even layer of sugar remains on the flower.
Place the flower on a wire drying rack to dry completely. Smooth the petals out and arrange it how you would like—once it is dry it can no longer be moved, so take the time now to get it to look its best.
Repeat the process of brushing the flowers with egg white, covering them with sugar, and arranging them on the drying rack until all of the flowers have been candied.
Allow the flowers to sit at room temperature until they are completely dry. Depending on the humidity in your house, this can take anywhere from 4 to 24 hours or longer. When they are finished the petals will be stiff.
- A note about ingredients: edible organic flowers can be found packaged in the herb section of many grocery stores. You can also look for them in season at local farmer's markets, or grow your own. Just be sure that the flower variety is edible and no pesticides are used!
- Egg whites are necessary to this recipe, so if consuming raw eggs is a concern, use a pasteurized egg white.
- Finally, if you do not have superfine sugar, you can easily make your own following these instructions.
- Carefully store your candied flowers in an airtight container at room temperature for up to two weeks.
- They are very delicate, so pack them between layers of waxed paper and be very gentle when handling them. They will absorb moisture from the air, so it is best not to store them in the refrigerator, and avoid placing them on wet desserts until the last possible moment.