The best flowers for candying are violas, rose petals, violets, borage, and lilac blooms. These five types hold their shape and color through the coating process. You will get stunning results with these choices on your first try.
When I first tried candying flowers at home, I ruined a whole batch of delicate petals. They fell apart when I tried to brush on the egg white coating. Now I stick to flowers that can handle being touched and moved during the process.
The best flowers for this craft have flat or cup shaped petals that let sugar stick to them well. You need blooms with a sturdy structure that survives handling without tearing. Look for colors that stay bright after drying instead of turning brown or dull.
Violas and pansies work great because they lay flat on your drying rack. Their petals are thick enough to hold the sugar coating without drooping. The bold purple, yellow, and white colors stay true even after you dry them for two days.
Rose petals have the ideal structure for making crystallized edible flowers at home. Pull them off the bloom one at a time and coat each petal on its own. The curve of each petal holds extra sugar in its cup shape for a thick sweet coating.
Borage creates stunning star shaped results that you can use on cakes. The blue color stays bright through the whole process. Each five pointed flower sits up on your dessert like a little gem that catches the light.
Start by beating one egg white until it gets frothy but not stiff. Use a small clean paint brush to coat each flower or petal on both sides. Work gently and cover every surface with a thin layer of the egg white mixture.
Sprinkle superfine sugar over your wet petals right after you brush them. Turn the flower over and coat the other side too. Shake off any extra sugar that clumps up before you set the bloom down on your rack to dry.
Let your flowers dry on a wire rack for 24 to 48 hours until they feel stiff and crisp to your touch. Do not stack them or they will stick together in a clump. Keep them in a dry room away from any steam or moisture.
Store your candied flower decorations in an airtight container with layers of wax paper between them. They keep for up to three months this way in a cool dark spot. Use them to top your cakes, cookies, and fancy desserts when you need them.
I make a big batch of crystallized edible flowers at the end of summer when my garden blooms are at their peak. This gives me enough to use through the holiday baking season. Nothing beats a homemade cake topped with your own candied violets.
You can also buy meringue powder to use instead of raw egg white if you worry about food safety. Mix the powder with water per the package directions and use it the same way. This works well if you plan to serve your candied flower decorations to young children or older adults.
Practice your technique on a few test blooms before you do a whole batch for a special event. You will get better at judging how much coating each flower needs. After a few tries you will candy flowers like a pro in your own kitchen.
Read the full article: 20 Edible Flower Varieties for Gourmet Gardens
