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Candied Flowers

Use caution when using raw egg whites.

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  • 1 cup flowers*
  • 2 egg whites, lightly beaten
  • 2 cups superfine sugar

* Use only clean flowers which have not been sprayed with chemicals. Flowers should be freshly-picked and dry. Small flowers such as violets should be candied whole; candy the individual petals of larger flowers. Using a soft brush, coat each flower petal with egg white.

Flowers: Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.


  1. Dip the flowers into superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them.