How to Make Candied Blossoms

Candied blossoms are easy to do and add an elegant touch to a food display or dessert.

Some choices for candied blossoms are calendula (pot marigold), carnation, cornflower, chrysanthemum, daylily, scented geranium, gladiola, hibiscus, honeysuckle, impatiens, Johnny jump-up, lilac, miniature or wild rose, nasturtium, pansy, sweet pea, tuberous begonia, and violets.

Some of the common herb, vegetable or fruit flowers include: anise hyssop, chamomile, flowering thyme, garlic chive blossom, lavender wand, orange, peach and plum blossoms, sage blossom, and squash blossom.

Leaves alone can be used also, but be sure they are edible leaves, for example mint.

You can collect the flowers ahead and keep them in water or in the refrigerator for a day or two. A few hours before sugaring them, select the parts you want and separate them from their stems.

Remove the bitter pistils, stamens and the white section at the base of the petal if the candied blossoms are expected to be eaten. Clean thoroughly and lay on paper towels to dry.

Line a cookie sheet with plastic wrap. Spread 1/3 cup of fine or super fine sugar on a piece of wax paper.

In a small bowl, beat one egg white lightly with a fork to liquefy.

Dip a flower or leaf into the egg white and then run your finger lightly over each side to remove excess egg white.

Lay the leaf or flower in the sugar and sprinkle additional sugar on top.

Press down with your fingers so the sugar covers completely and adheres.

Transfer the coated flower or leaf to the plastic wrap.

Let your creations dry at room temperature (4 to 8 hours), then store in a metal or plastic container with a tight lid. Use within a week.

Click here for the Taste Characteristics of Edible Flowers.

Tags: candied blossoms, edible flowers, dessert decoration, sugared flowers, flower tastes