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How to Make Lovely Edible Candied Flowers

Brittany Bly
These Candied Flowers are the perfect addition to your desserts and cocktails! Have you seen anything more gorgeous?
Prep Time 10 minutes
Total Time 27 minutes
Servings 34 -36 flowers

Ingredients
  

  • 24-36 Edible Flowers
  • 1 Cup Organic Cane Sugar or Caster Sugar
  • ½ Teaspoon Meringue Powder
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Water

Instructions
 

  • Lay the fresh flowers on a piece of parchment paper or wax paper.
  • In a small dish, combine the meringue powder, vanilla, and water. Mix completely and thoroughly with a fork or small whisk.
  • Gently hold each flower by the stem, and using a small paint brush, fully coat the top in a light layer of the meringue mix.
  • Sprinkle all the flowers with the cane sugar or any high end sugar. Give them a healthy amount, but don't coat the entire flower.
  • Allow to sit for about 2-4 hours, sometimes up to 8 hours or until dried.
  • Enjoy once dried on top of your favorite dessert or cocktail.
  • Store between layers of parchment or wax paper in an air tight container. 
Keyword candied flowers, crystallized flowers, edible flowers, flowers, sugared flowers