Crystallized Candied Edible Flowers

Crystallized Candied Edible Flowers make beautiful decorations for desserts and can last up to one year.  Not only do they taste amazing, but they add an elegant, romantic, and delicious touch to virtually every dessert you add them to.  The job of making these flowers does take a little patience and time, but the rewards are well worth it!

Please be 100% positive that you are using edible flowers that have not been sprayed with pesticides.  Be sure and read What’s Cooking America’s informative article on using Edible Flowers before making your crystallized Candied Edible Flowers.
Crystallized Candied Flowers

Recipe by Linda Stradley and Ellen Easton ©2020 – All Rights Reserved.  Photos by Ellen Easton ©2020 – All Rights Reserved from her Victorian Tea Menu.

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.  Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
Crystallized Candied Edible Flowers Recipe:
Prep Time
30 mins
Total Time
30 mins
Course: Dessert
Keyword: Crystallized Candied Edible Flowers Recipe
Crystallized Candied Edible Flowers:
  • Fresh Edible Flowers*
  • 1 egg white, room temperature (use pasteurized eggs), or powdered egg whites or meringue powder
  • Superfine sugar**
  • Paper towels to dry flowers
  • 2 small shallow bowls
  • Small tweezers (optional)
  • Small fine-tipped paint brush
  • Wire rack covered with waxed paper
  1. Cutting Flowers: If you are cutting your own flowers, cut them as close to the base of the flower as possible.

  2. Washing Flowers:  Carefully and gently wash (under slow running cool water) and completely dry the flowers or petals.  Place washed flowers on paper towels to dry, gently blot the flowers if necessary to remove excess water.

  3. Egg White Mixture:  Beat the egg white in a small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.  You want to completely break the albumen down so you don't get any jelly-like clumps on your flowers, just a smooth coat of white.  If using powdered egg whites or meringue powder, in a small bowl, combine powdered egg whites or meringue powder with water, using the amounts shown on the containers.

  4. Painting the Flowers:  Holding a flower or petal in one hand (tweezers help here), dip a small paint brush into the egg white.  With the other hand, gently paint each flower or petal individually with beaten the egg white.  Start by coating the back-side of the petals, then turn over and coat the top-side of the petals. C over the flower or petal completely, but not excessively.

  5. When thoroughly coated with egg white, hold the flower or petal over the sugar dish and gently sprinkle with superfine sugar evenly all over on both sides.  If the sugar is absorbed after a few minutes, sprinkle again.  Gently shake off any excess sugar.

  6. Drying the Flowers:  Place the coated flowers or petals on wax paper on a wire rack to dry.  Let dry at room temperature (this could take 12 to 36 hours).

  7. Repeat process with the remaining flowers or petals.

  8. To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture.  Flowers are completely dry when stiff and brittle to the touch.  To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F. with the door ajar for a few hours.

  9. Storing the Flowers:  Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.  This crystallized/candied flowers can last up to one (1) year if properly stored.

Recipe Notes

* Learn all about Edible Flowers and how to choose edible flowers.

** Either purchased superfine sugar or made in a blender or food processor (just blend regular sugar until extra-fine)

Candied Edible Flowers

Comments and Reviews

9 Responses to “Crystallized Candied Edible Flowers”

  1. Simone

    Hi, Thanks for the recipe! I’m wondering about doing these in bulk amounts, since I will have tons of edible flowers this season. Is there a reason I shouldn’t dip a few at a time in the egg white and then gently toss them with the sugar?

    • Whats Cooking America

      You don’t want to weigh the flower down with too much egg whites by dipping. That’s why the egg whites are brushed on each flower individually.

  2. Linda Yeong

    How long can the crystallised flower last when placed on a cake for decorations?

    • Whats Cooking America

      Per Ellen Easton: If placed on a cake they should last until the cake is eaten! Humidity will make the sugar deteriorate, so best if the cake is indoors at room temperature

  3. Lynn

    Many members of my family and social circle are vegan. Can I use aquafaba in place of the egg white (similar to a vegan meringue) and expect similar preservation results?

    • Whats Cooking America

      I haven’t tried this before. Perhaps you could do a test run and let us know the results?

  4. Ton

    Could you make a solution from sugar and egg whites and spray it on the flowers

  5. Susan

    With keeping the crystallized flowers for long periods, how should they be stored? Should I keep them in the refrigerator or out at room temp?

  6. Milana

    Could you kindly inform how to glaze edible flowers ? Coat the flowers with non sticky sugar glaze


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