Candied Edible Flowers

Candied Edible Flowers


  • 12 to 24 edible flowers
  • 1 egg white at room temperature
  • 1 cup organic cane sugar (white sugar can be used)
  • Few drops of water
  • Small craft paintbrush


Combine egg white with water. Using a fork lightly beat until white just shows some bubbles. Place sugar in a shallow dish. 

Hold flower with one hand in with the other, dip a small paintbrush into the egg then gently paint the flower with the mixture. Gently sprinkle flower with sugar.

Place completed flowers on a wire rack covered with parchment paper to dry. Repeat with other flowers.

Allow to completely dry before using as a decorative topping to a cupcake, cake, etc. 

Depending on humidity this may be anywhere from 12-36 hours. 

Store crystallized flowers in an airtight container until required.





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