Preserve edible flowers by making sugared flowers! Sugared flowers make beautiful garnishes for desserts and cocktails. They’re easy to make and last up to 6 months. They also make lovely homemade gifts.
There are so many things you can do with edible flowers, so when my garden is overflowing, I like to preserve their beauty by making sugared flowers, It’s a simple process that only requires a few ingredients and some patience while they dry.
They’re great in winter, when I don’t have as many flowers. I can grab my jar of sugared flowers to add a little charm for food when entertaining! I like to add candied flowers to the top of a cake, cupcakes, pies, lemon pots, and anything that can use a little charm.
Another great way to preserve edible flowers is by making edible flower ice cubes!
Creative Ways to Use Sugared Flowers
- Garnish desserts: Top cakes, cupcakes, and other sweet treats with your candied flowers for an elegant touch.
- Add to cocktails: Float a sugared flower in a cocktail for a beautiful and delicious garnish or clip it to the side like do for my harvest punch recipe.
- Homemade gifts: Package your candied or sugared flowers in pretty jars or boxes and give them as homemade gifts for any occasion. They make great hostess gifts or party favors!
Ingredient Notes
Fresh edible flowers (pansies, violets, and rose buds are great options) – I grow roses and pansies in my edible flower garden and they work really well for making sugared flowers. Check out this list of edible flowers that you can use.
Meringue powder – A dry mixture of pasteurized egg whites, sugar, and other stabilizing ingredients. It’s commonly used in baking to create meringues, royal icing, and other confections. It can be found at most baking supply stores or online.
Vodka – Using vodka instead of water in the meringue mixture helps to preserve the flowers for a longer period of time. Vodka has a higher alcohol content than water, which helps to prevent bacteria from growing and spoiling the flowers. It also evaporates quicker than water, allowing the sugar to harden and create a crunchy coating on the flowers.
Granulated sugar (superfine works best) – You can use granulated or superfine sugar, whatever you have.
Tips For Making Sugared Flowers
- For best results, use fresh edible flowers. If possible, pick them up in the morning when they are at their freshest.
- Be gentle when handling the flowers to avoid damaging their delicate petals.
- You can also candy herbs too! Try using something flat, like sage or mint leaves.
- Use superfine sugar for a smoother and more even coating on your flowers.
- Remember to store your candied or sugared flowers in an airtight container to maintain their freshness and prevent them from getting sticky.
How to Store Sugared Flowers
Once your sugared flowers are dehydrated, store them in an airtight container for up to 6 months. You can also wrap them in tissue paper and place them in a pretty box or jar to give as gifts. Keep the container in a cool, dry place away from direct sunlight.
More Sweet Desserts You’ll Love
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Sugared Flowers Recipe
Ingredients
- 25 fresh edible flowers
- 8 tsp meringue powder
- 5 tbsp vodka
- 1/2 cup granulated sugar, super fine or regular will work
Instructions
- Gather 20-30 fresh edible flowers.
- Mix 8 teaspoons spoons of meringue powder and 5 tablespoons of vodka in a small bowl. Add more vodka to create a liquid consistency if the mixture is too thick.
- Using a delicate touch, brush the meringue-vodka mixture onto both sides of each flower. Make sure to cover the entire flower evenly.
- Sprinkle granulated sugar (superfine works best) all over the flowers, covering both sides. This will create a sugary coating on the flowers.
- Place the sugared flowers on a baking rack and let them dry for 24-36 hours. This will allow the sugar to harden and preserve the flowers.
- Once completely dry, store your candied or sugared flowers in an airtight container. They should last up to 6 months.
