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Candied Flowers

By: Allison S.F.

"Did you know you could bring nature's most beautiful gift right to your own dinner table? Please be sure that your flowers have been organically grown so that you are sure they are pesticide-free! Place on top of cakes, iced cookies, salads, and pies! Let your imagination run wild!"

Rate/Review | Read Reviews (2)

Prep Time:
8 Hrs 15 Min

Ready In:
8 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 dozen flowers

Ingredients

1/4 cup egg whites, beaten
1/2 cup superfine sugar
2 cups assorted edible flowers

Directions

Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. Remove from the bowl, and place them on a piece of waxed paper. Sprinkle some more of the sugar over them. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until using.

Footnotes

A few edible flowers
Carnation (peppery flavor), daylily, dianthus (clove-like flavor), hibiscus, hollyhock, lavender, orange blossom, rose petals, pansies, violets.
Editor's Note
If you are concerned about the safety of using raw egg whites, you may purchase pasteurized egg white in your grocer's dairy section.