Candied Sugar Flowers
- Whisk 2 egg whites or in a small bowl until they become light and frothy. Beat until completely smooth with no lumps.
- Put 2 cups of sugar in a second bowl. (Note: for a superfine sugar, pulse granulated sugar in a food processor for a few seconds.)
- Select a variety of edible flowers.*
- Hold flower by stem or with a pair of tweezers and with paintbrush gently coat tops and bottoms of all petals with egg white mixture. Cover completely but do not saturate as too much egg white on petals will soak in and not allow flower to harden.
- Dip flowers into sugar and coat evenly. Gently shake off any excess sugar and place on wax paper to completely dry and harden.
- Hardening process can take up to 36 hours. Candied flowers are fully dry when stiff and brittle to the touch.
- After they dry, store in an air-tight container at room temperature and separated by layers of wax paper. Use within 2 months.
Imperial Sugar Insight
- You can use a variety of edible flowers for decoration including Violets, Pansy, Daisy, Marigold, Cornflower, Hollyhocks, and Primrose. For a list of flowers that are safe to eat, see this list.
- Clean flowers before using in any recipes. First, shake flowers to remove any insects or excess dirt. Gently wash in a large bowl of cold water; drain. Let flowers air-dry on a paper towel–lined tray. Use immediately or store in an airtight container, lined with damp paper towels, in the refrigerator for up to 1 week.