Sugared flowers are a beautiful and easy way to dress up your desserts, drinks, and dishes. They’re super easy to make, requiring only two additional ingredients you likely already have at home. Here’s what you need to know about working with edible flowers, and how to candy them.
Edible flowers are one of my favourite “hacks” as a hostess. Just including them on anything you serve, from cocktails to salads, elevates your food so much.
I always grow a few edible flowers in my garden every year just for this purpose. And if you grow flowers or vegetables yourself, chances are you already have a few edibles ready to go.
Sugared flowers are super easy to make and are a quick way to make your desserts look amazing. It adds instant colour, no artificial dyes needed!
And for those who are too scared to actually try eating edible flowers, this candied version covered in sugar makes them a little more enticing for the non-adventurous eater.
Here’s everything you need to know to make candied flowers this gardening season.
Edible Flowers to Use
You can use any edible flower or petal for this recipe. The ones that work the best are small and don’t have too many petals. Here are some favourites:
Beyond flowers, you can also make sugared herbs or berries. I tried mint, sage, and strawberry leaves.
How to Harvest Edible Flowers
To get the best-looking flowers, harvest your edible flowers right before you plan to sugar them. I harvested mine just ten minutes before I did this project.
Flowers are best picked in the morning after the dew has dried. This is when the plant is the most hydrated, and the flowers look the freshest.
Make sure you’re only harvesting organically grown flowers. You do not want to be ingesting pesticides and herbicides, and flowers can be difficult to wash.
Also, be mindful of where you’re harvesting flowers from. You don’t want anything that is roadside, as the pollution will make the flowers inedible.
How to Make Sugared Flowers
Ingredients
- Edible flowers
- Egg white (or aquafaba for an egg-free version)
- Granulated sugar (I used regular granular sugar, but for a more refined look, opt for superfine sugar)
Materials
- Paintbrush with soft bristles (such as a new watercolour brush)
- Parchment paper
- Paper towel
Make It!
Wash your flowers if you’ve received them from an outside source. From my own garden, I feel confident enough to leave them as is after harvesting. Make sure the flowers are fully dry before starting, being careful not to bruise the petals.
Separate your yolk so you’re only left with a bowl of egg whites. Lightly whisk it until the egg whites are smooth.
Delicately pinch the base of the flower stem between your thumb and forefinger, and begin painting your flower with the egg yolk using a paintbrush. Completely coat the flower top and bottom.
It’s best to take your time here to get the best results. Avoid dipping the flower in the bowl of egg whites, as this makes the flower too gloopy. Let any excess egg white drip off before proceeding to the sugar.
Dip the egg-coated flower in the sugar, making sure to coat both sides. For hard-to-reach areas, use a spoon to carefully sprinkle sugar on top.
Place your flower on the parchment paper. The way it sits now is exactly how it will dry.
Your fingers will get pretty gloopy after doing just a few flowers, so make sure you have some paper towels to keep your fingers clean while you “paint” the flowers.
You can leave your flowers to harden overnight on a wire rack, but I prefer to bake them instead. Bake them at 200°F for two hours or until the flowers are fully dry and hardened.
The flowers are best used right away to garnish all your desserts, charcuterie boards, drinks, and salads.
FAQ About Candied Flowers
The flowers will only last for a couple of days before they begin to soften. Store them in an airtight container and do not use them if they begin to get mushy.
When I grow them from my garden, I don’t worry too much about washing them since I know they’re going to be completely organic and safe to eat. Anything from an outside source, I would recommend washing. To wash them, gently submerge the flowers in a bowl rather than under running water, and carefully dry them with a paper towel to avoid bruising the petals.
Absolutely. You can use any granular sugar alternative, such as coconut sugar or monk fruit sugar.
If you don’t grow them yourself, the best place to find some is at a farmer’s market, where you can speak directly to the grower and find organically grown, fresh flowers.
Specialty grocery stores may also have them in the produce section during spring or summer. I’ve seen them at Whole Foods before. Make sure the package says edible and food-grade.
Alternatively, you can buy a plant at the garden centre. However, you’ll have to remove all the current flowers from the plant, since they will be covered in pesticides. Wait for the new flowers to grow, and they will be safe to eat.
Raw eggs have a risk of carrying Salmonella. You can reduce this risk by choosing pasteurized eggs. Those who are pregnant or immunocompromised should not ingest sugared flowers due to the risk. For an egg-free version, try using aquafaba.
Let me know in the comments below if you give this candied flower recipe a try!
More Tips About Edible Flowers
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
