How to Make Candied Flowers
Decorating a cake with fresh sugared flowers gets even more beautiful when they're coated with egg white and sugar. Candied flowers look gorgeous and rely on an easy technique. Here's how to make them.
Servings: 24 or more fresh candied flowers
Calories: 17kcal
Ingredients
- 24 (or any quantity) food-grade fresh edible flowers, such as rose petals or pansies
- 1/2 cup sugar
- 1 egg white, beaten
Instructions
- Make sure your flowers are clean and fully dry. Set a wire cooling rack atop a sheet of wax paper or parchment. Place the egg white and sugar in separate bowls. You will also need a clean watercolor brush. (I prefer a 5/8" flat brush.)
- Working one flower at a time, use the paintbrush to fully coat each flower or petal in a light coating of egg white. Make sure everything is covered. PRO TIP: If you don't mind getting your hands a little sticky, some people prefer to coat the flowers using their fingers. Just try to keep one hand dry for the sugar.
- Generously sprinkle each flower front and back with sugar. Tap off any excess sugar. Set each flower to dry, face up, on the wire rack. Repeat with the remaining flowers.
- Let the flowers dry out for at least 8 hours, preferably overnight, on the countertop, uncovered. Do not refrigerate.
Notes
How long will candied flowers will last? How do I to store them?
Fully-dried candied flowers can remain stored in a dry, airtight container for several weeks. Do not refrigerate, as the moisture and humidity of the refrigerator will soften them and dissolve the sugar.Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.02g | Sodium: 2mg | Potassium: 2mg | Sugar: 4g | Calcium: 0.1mg | Iron: 0.003mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
