Candied Flowers Recipe - Food.com (2024)

FAQs

How do you make hard candy flowers? ›

Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers.

Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They should be free of moisture.

Using tweezers, dip the flower heads or petals first into the egg white and then into the sugar. Use a fine paintbrush to tease the sugar into any crinkles and hollows within the flower. Shake off any excess sugar before laying the flowers on a sheet of baking parchment.

Lay your flowers out flat on a tray and turn your dehydrator on to 40-50 degrees Celcius. It will depend on the moisture levels and size of your flowers but it will take between 4-6 hours to dry. Make sure they are completely dry and they may sound crunchy to touch.

Chamomile, dianthus, borage and dahlias are also edible, as well as herb and vegetable flowers, like squash blossoms. All you need to candy the flowers is a small amount of egg white and superfine (also known as caster sugar).

Cut each mini marshmallow in half on a diagonal. you will end up with 2 'petals' from each marshmallow. Place the 'petals' into a bag of decorative sugars, and give it a little shake. The sugars will only stick to the part of the marshmallow that was cut!

Use a small paintbrush to coat the flowers in beaten egg white, then sprinkle evenly with superfine sugar. Let the egg white dry a few hours before adding to your cake. Use pasteurized egg whites to avoid salmonella risk.

Start at the top of the stem and work all the way down, you can add more if you run out halfway. Placing them in posy picks before putting them in the cake will ensure good food hygiene. Small groups of flowers can be put together with foliage before taping as long as they fit in the posy picks.

How do you make edible flower lollies? ›

On a silicone mat or a sheet of baking paper, put a blob of sugar syrup down and use the back of a spoon to smooth it out into a circular shape. Add a lollipop stick, then put an edible flour on top. Finish by covering the flower completely with more sugar syrup. Allow to cool for 30 minutes at room temperature.

We've found sturdier flowers like orchids, edible roses, garlic blossoms, and edible rose petals are easier to candy then varieties with thin, very soft petals. Pansies and borage blossoms can work well, but take more practice. Note: Even when candied, edible roses & petals are more for decoration than consumption.