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Candied Flowers

Allison S.F.

"Did you know you could bring nature's most beautiful gift right to your own dinner table? Please be sure that your flowers have been organically grown so that you are sure they are pesticide-free! Place on top of cakes, iced cookies, salads, and pies! Let your imagination run wild!"
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Ingredients

8 h 15 m servings 17 cals
Original recipe yields 24 servings (2 dozen flowers)

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Directions

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  • Prep

  • Ready In

  1. Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. Remove from the bowl, and place them on a piece of waxed paper. Sprinkle some more of the sugar over them. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until using.

Footnotes

  • A few edible flowers
  • Carnation (peppery flavor), daylily, dianthus (clove-like flavor), hibiscus, hollyhock, lavender, orange blossom, rose petals, pansies, violets.
  • Editor's Note
  • If you are concerned about the safety of using raw egg whites, you may purchase pasteurized egg white in your grocer's dairy section.

Nutrition Facts


Per Serving: 17 calories; 0 g fat; 4.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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Reviews

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I thought this was soooo good my flowers turned in to cookies they got rather hard. once you chewed on them they turned into gum I took them too my sunday school class as a craft. Thanks!

My flowers ended up crusted with sugar and never really dried. A confrence with my mom suggested that I used too much egg white (she knew the recipe by heart!), but I won't try this again. Too...

These looked so pretty in my salad and added a bite of sweetness.