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Candied Blossoms

Recipe & Plans for Candied Blossoms

Candied blossoms are easy to do and add an elegant touch to a food display or dessert.

Scatter them along a buffet table or arrange them artfully atop a cake or tray of cookies. Be sure to use edible flowers or leaves. Once prepared, they will keep for up to a week if stored in an airtight container.

Some choices for candied blossoms are calendula (pot marigold), carnation, cornflower, chrysanthemum, daylily, scented geranium, gladiola, hibiscus, honeysuckle, impatiens, Johnny jump-up, lilac, miniature or wild rose, nasturtium, pansy, sweet pea, tuberous begonia, and violets.

Some of the common herb, vegetable or fruit flowers include: anise hyssop, chamomile, flowering thyme, garlic chive blossom, lavender wand, orange, peach and plum blossoms, sage blossom, and squash blossom.

Leaves alone can be used also, but be sure they are edible leaves, for example mint.

Making Candied Blossoms

You can collect the flowers ahead and keep them in water or in the refrigerator for a day or two. A few hours before sugaring them, select the parts you want and separate them from their stems.

Remove the bitter pistils, stamens and the white section at the base of the petal if the candied blossoms are expected to be eaten. Clean thoroughly and lay on paper towels to dry.

Line a cookie sheet with plastic wrap. Spread 1/3 cup of fine or super fine sugar on a piece of wax paper.

In a small bowl, beat one egg white lightly with a fork to liquefy.

Dip a flower or leaf into the egg white and then run your finger lightly over each side to remove excess egg white.

Lay the leaf or flower in the sugar and sprinkle additional sugar on top.

Press down with your fingers so the sugar covers completely and adheres.

Transfer the coated flower or leaf to the plastic wrap.

Let your creations dry at room temperature (4 to 8 hours), then store in a metal or plastic container with a tight lid. Use within a week.

Taste Characteristics of Edible Flowers

• Pot marigolds (calendula) have a slightly peppery flavor and add a pleasing golden yellow color. Add to salads, rice or soups.
• Nasturtiums also have a peppery flavor and are most frequently used in salads.
• Pansies, geraniums and Johnny jump-ups add a mint-like flavor to salads, chilled soups or desserts.
• Lilacs have a lemony flavor and go well on salads or desserts.
• Roses have a mild sweet flavor and are often used in jellies or syrups, but can also be used to decorate cakes and other desserts.
• Tuberous Begonias have a slightly tart citrus flavor. Their crunchy texture makes them a good addition to salads.
• Squash Blossoms are probably the most frequently eaten edible flowers. You find them stuffed and deep-fried or in stir fries, sautés and steamed foods, as well as served fresh in cold foods and salads. Their flavor is quite mild and often similar to the type of squash they would have grown into.

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