How to Make Sugar-Coated Candied Flowers You Can Actually Eat

candied flowers

While the thought of chomping on a flower petal can seem kind of unreal, it’s totally not. Edible flower petals are a major game-changer for cake decorating, and when they’re coated in sugar and candied, the flavor is next-level.

But first, you need to make sure any blooms you use are safe to eat and haven’t been treated with pesticides. That could mean some florists and garden centers are out of the picture, but you could always try the farmer’s market or a specialty grocery store — heck, your grocer may even special order flowers for you. Of course, you can also grow your own edible flowers, but don’t take a bite out of just anything in your garden — some of the prettiest blooms are poisonous, so only reach for ones you know are safe for consumption.

Candied Flowers

Level: Easy

What You Need

  • Pasteurized egg whites
  • Superfine sugar
  • Small paint brush
  • Tweezers
  • Spoon
  • Parchment-lined cookie sheet
  • Edible flowers and loose petals
  • Instructions

    1. Brush With Egg Whites

    holding flower with tweezers

    Grab a whole flower or flower petal with tweezers, then use a paintbrush to coat each petal (front and back) with a thin layer of egg whites.

    Good to Know: Pasteurized egg whites are safe to eat without cooking. Look for them at your grocery store near your regular eggs.

    2. Coat With Sugar

    coating flower in sugar

    Place the coated flower into a bowl of superfine sugar.

    Pro Tip: Superfine sugar will give you delicate shimmering petals, but you can use regular granulated sugar, too.

    Use a spoon to sprinkle sugar over the surface of the flower. Pick up the flower with your tweezers and gently tap the tweezers against the rim of the bowl to knock off any excess sugar.

    3. Let ‘Em Dry

    sugar-coated flowers

    Let the flowers dry on a a parchment-lined cookie sheet for at least 12 hours (overnight is best). When they’re firm to the touch, they’re ready to eat!

    Use your candied flowers right away, or store them in an airtight container at room temperature for up to three months. Store them flat, and place a sheet of parchment or waxed paper between layers to prevent them from breaking.

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