How to Make Candied Violets and Lilacs

I enjoy adding edible flowers to my food, as a garnish, or as a part of the dish. I have another little trick I like to use when I’m using flowers for sweet dishes like cakes or cupcakes. I use a little sugar to candy the flowers.

Making candied flowers does two things, it helps preserve the flower so it will last longer, and it adds a sweet flavor to the flower itself.

A couple of my favorite flowers to candy are violets and lilacs. Since I’m making some candied flowers for some cupcakes I’m making this weekend I thought I’d capture a few images of the process to share here.

Image (c) L Gerlach

Start with clean fresh picked flowers. You’ll also need a little white sugar, egg white, a couple drops of water, and a small clean paint brush. I have a set of paint brushes that I keep in my cake decorating supplies, just for food.

Mix the egg whites with the drops of water, and whisk together well. Use the paintbrush to brush the flower petals with egg white. Sprinkle sugar over the top of the wet petals, then give them a light shake to knock off any loose sugar, and let them dry overnight or for several hours.

Image (c) L Gerlach

After they’re dry the candied flowers should last for several weeks if you store them in an airtight container in a dark location.

Just pull them out when you’re ready to use them as a decoration on cookies, cupcakes, or any other sweet dish. They add a beautiful, elegant touch to any dessert.