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How to Make Lovely Edible Candied Flowers
Brittany Bly
These Candied Flowers are the perfect addition to your desserts and cocktails! Have you seen anything more gorgeous?
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Prep Time
10
minutes
mins
Total Time
27
minutes
mins
Servings
34
-36 flowers
Ingredients
24-36
Edible Flowers
1
Cup
Organic Cane Sugar
or Caster Sugar
½
Teaspoon
Meringue Powder
½
Teaspoon
Vanilla Extract
½
Teaspoon
Water
Instructions
Lay the fresh flowers on a piece of parchment paper or wax paper.
In a small dish, combine the meringue powder, vanilla, and water. Mix completely and thoroughly with a fork or small whisk.
Gently hold each flower by the stem, and using a small paint brush, fully coat the top in a light layer of the meringue mix.
Sprinkle all the flowers with the cane sugar or any high end sugar. Give them a healthy amount, but don't coat the entire flower.
Allow to sit for about 2-4 hours, sometimes up to 8 hours or until dried.
Enjoy once dried on top of your favorite
dessert
or cocktail.
Store between layers of parchment or wax paper in an air tight container.
Keyword
candied flowers, crystallized flowers, edible flowers, flowers, sugared flowers