Candied Flowers Recipe
Up your dessert decorating skills with this easy candied flowers how-to.
What You Need:
- 1 cup edible flowers, such as fresh orchids, pansies, borage, and/or rose petals
- 2 Tbsp. water
- 1 Tbsp. refrigerated or frozen egg product, thawed
- 2 Tbsp. superfine granulated sugar
Our Guide to Safe Edible Flowers
Make sure all the flowers you use are edible and grown without harmful pesticides or residues. Look for reputable sources online, such as melissas.com. Florist's flowers aren't fit for consumption.
Possible Edible Flowers:
Check out our complete list of edible flowers, but remember that in order to be edible, no pesticides should have been used to grow the flowers.
1. Prep Flowers
Once you've selected your flowers, gently wash them in water. Place flowers on paper towels and let air-dry or gently pat dry.
2. Coat in Egg Mixture
Combine the water and egg product. Using a small clean paintbrush, gently brush all sides of each flower with the egg mixture in a thin, even layer.
3. Sprinkle Sugar
Sprinkle each flower evenly with sugar. Shake to remove excess sugar.
4. Let Dry, and Decorate Desserts!
After you've made the candied flowers, place them between layers of waxed paper in an airtight container, and store for up to 4 weeks. Or place between layers of waxed paper in a freezer container; seal, label, and freeze up to 6 months.