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Candied Edible Flowers Recipe

Candied Edible Flowers Recipe

To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.
TOTAL TIME: Prep: 30 min. + standing YIELD:40-50 servings


  • 2 teaspoons meringue powder
  • 2 tablespoons water
  • 40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
  • 1-1/4 cups superfine sugar


  • 1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert. Yield: 40-50 candied flowers.

Recipe Note

Editor's Note: Meringue powder is available from Wilton Industries, Inc. Call 1-800/794-5866 or visit Verify that flowers are edible and have not been treated with chemicals.

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