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Candied Flowers

1 review
Total Time
Prep: 30 min. + drying

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 07, 2022

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.

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Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals. Edible flowers are available at http://www.chefs-garden.com/edible-flowers. 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.
Test Kitchen Approved

Candied Flowers

1 review
Prep Time 30 min
Yield 40 to 50 candied flowers

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
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