Candied Flowers
Delicately coated candied flowers create a beautiful edible decoration with subtle sweetness and vibrant colors, perfect for enhancing desserts or serving as elegant edible gifts.
Ingredients
Instructions
- Combine superfine sugar, 1/2 cup of sugar (colored if desired), and 2 drops of food coloring in a jar. Shake until the color is evenly mixed.
- Pick only perfect leaves and freshly opened blossoms, leaving enough stem to hold on to. Wash and dry or shake off dirt.
- Beat the egg white just until slightly frothy.
- Use a small soft camel's hair brush to cover all surfaces of the flowers or leaves with egg white. Use a toothpick if necessary to separate petals.
- Sprinkle the coated leaf or flower with superfine granulated sugar, ensuring all petals and leaves are sugared on top and bottom. Hold over a bowl to catch excess sugar.
- Place the sugared flowers on wax paper in a warm, dry place for 2 days to dry.
- Store the dried candied flowers in a tightly covered container, placing wax paper between layers.
Tips & Substitutions
For vibrant colors, use gel food coloring instead of liquid as it blends better with the sugar. If you don’t have superfine sugar, pulse regular granulated sugar in a blender until fine. Ensure flowers are completely dry before coating; moisture can cause the sugar to clump. Use edible flowers only, and consider experimenting with different varieties for unique flavors.
Serving Suggestions
Candied flowers are a stunning garnish for desserts, particularly on cakes or cupcakes. They pair beautifully with a light whipped topping like Lo-Cal Topping, adding a touch of elegance to your presentation. Use them to decorate salads or as a colorful addition to a charcuterie board. Their delicate sweetness complements various dishes, making them versatile.
Storage & Reheating
Store the dried candied flowers in an airtight container at room temperature. To keep them fresh, place wax paper between layers to prevent sticking. Avoid refrigeration, as humidity can affect their texture. Properly stored, they can last for several weeks, maintaining their color and crunchiness.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Flowers contains roughly 33 calories, with 1g protein, 8g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use any type of flower for this recipe?
Not all flowers are edible. It's important to choose flowers that are safe for consumption, such as violets, pansies, or nasturtiums. Avoid flowers from the florist or those treated with pesticides. Always verify the edibility of a flower before using it in your cooking.
How long do the candied flowers take to dry?
The candied flowers need to dry for about 2 days in a warm, dry place. Ensure they are spread out on wax paper without overlapping to allow proper air circulation. Depending on humidity levels, drying times may vary slightly, so check for crispness before storing.
Can I make candied flowers in advance?
Yes, you can make candied flowers ahead of time. Once dried and stored properly, they can last for several weeks. This makes them a great option for preparing decorations for special occasions, ensuring you have beautiful garnishes on hand when needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).