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Candied Flowers

 Candied Flowers
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
40-50 ServingsPrep: 30 min. + drying


  • 2 teaspoons meringue powder
  • 2 tablespoons water
  • 40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
  • 1-1/4 cups superfine sugar


  • In a small bowl, dissolve meringue powder in water. Lightly brush
  • over all sides of flowers to coat completely. Sprinkle with sugar.
  • Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days.
  • Use as a garnish for dessert. Yield: 40 to 50 candied flowers.
Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit Verify that flowers are edible and have not been treated with chemicals. Superfine sugar can be found in the baking aisle near the granulated sugar. As a substitute for superfine sugar, place granulated sugar in a blender or food processor; cover and pulse until fine.