How to Make Candied Flowers

By Maryelser Kinmore

  • Overview

    Do you need help to add color to your plain frosted cakes and cupcakes? Giving your deserts a colorful face-lift couldn't be easier when you use candied flowers. Not only are these sweet blooms pretty to look at but they are also edible. If you want decorations for your desserts that cost next to nothing but look professionally made, then try making candied flowers. The only problem you may have doing this craft is choosing which edible flowers to use.
    How to Make Candied Flowers
    • Step 1

      Pick which edible flowers you want to use. Violas, pansies and violets can be eaten whole, without removing the pistils or stamens. The flowers need to be picked early in the morning or late afternoon, when they are full of moisture and won't quickly dry out. Only get flowers that you know haven't been treated with harmful chemicals.
    • Step 2

      Rinse the flowers and let dry. You can either let them air dry or carefully pat dry with paper towels. Use the scissors to cut the stems off and sit aside.

    • Step 3

      Make the sugar coating. Add ½ cup of water, 1 cup of granulated sugar and ¼ tsp of almond extract in a pan and bring to a boil. Take off the stove when the sugar mixture is completely dissolved. You can also make a egg white mixture by beating egg whites together. Be sure to use pasteurized egg whites to prevent the risk of salmonella.
    • Step 4

      Paint the sugar mixture onto your flowers. Coat the front and back side of the flowers and place on the wax paper. You can also just dip the flower into the mixture. Arrange the flowers so that the petals aren't clumped together. You can now sprinkle some superfine sugar over the blossoms. If you don't have superfine sugar, you can make some by putting a cup of granulated sugar in a food processor.
    • Step 5

      Place the candied flowers on wax paper to dry. Your flowers will have to dry until they are crisp before they can be used. It can take up to 36 hours to dry completely. Putting them in the oven at 150 degrees with the door open slightly for an hour or two will help them to dry faster. Store in an airtight container in a cool dry place for 3 to 6 months. If candied flowers have to be stacked, then place a piece of wax paper between layers.
    • Skill: Easy
    • Ingredients:
    • Scissors
    • Flowers
    • Granulated sugar
    • Superfine sugar
    • Wax paper
    • Paintbrush
    • Water
    • Almond extract
    • Paper towels
    • Pan
    • Tip: Place the candied flowers on top of desserts, in drinks or just eat them one by one.

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