Candied/Sugared Flowers & Cupcakes

Candied flowers are nothing new, to make candied flowers borage cupcakes and candied borage flowers

In fact, they’re quite old news. But that doesn’t mean they’re not a gorgeous garnish! The process is known as candying, sugaring, or crystallizing… depending on who you talk to. But it’s all the same process and same result… beautiful, natural, organic, earthy, edible garnishes. (Did I get enough adjectives in there?) :)

I first saw candied flower-making in action at the Genesee Country Village Museum in upstate New York when I was living there about 10 years ago. It was one of those things I filed into the back of my brain to look up later. Which I did.

I found a reference in an old Victorian age cookbook. Of course, I had to try it myself. I absolutely loved the results. And I’ve made them off and on ever since (whenever I have the time and occasion to do it).

There are bakeries that are starting to use sugared flowers more and more as natural garnishes, as the demand for them grows.

Borage flowers (as pictured above) aren’t the only flowers you can use. A wide array of plants offer leaves and flowers that can be candied, including:


  • Borage
  • Calendula (petals)
  • Lavender
  • Miniature/baby roses
  • Pansies
  • Pelargoniums (scented geraniums)
  • Violas


  • Borage
  • Lemon balm
  • Mints
  • Pelargoniums (scented geraniums)

Basically, if it produces an edible leaf or flower, you can try candying it. (Though candied nasturtiums aren’t really edible… the spicy flavor doesn’t go well with the sweetness. But it does preserve them for use as a garnish. Not that I’ve tried eating a candied nasturtium…) :)

Besides creating beautiful garnishes, candying the flowers preserves them, so you can make them in advance. Once they’re fully dried (which can take several days), if you store them in an airtight container, they can stay good for 6-8 months. Pretty cool, huh?!

For allergy reasons, the stamens (male part that contains the pollen) need to be removed. Or, for larger flowers, just use the petals. Lots of sugared petals are prettier than sprinkles.

Pick flowers and leaves that have been grown organically. You really don’t want to be eating flowers that have been sprayed with pesticides or herbicides.

Pick only a few flowers at a time, and sugar them immediately. If you pick too many at a time, and some end up wilting before you can get to them, you’ll end up with a gooshy mess instead of pretty, sugared flowers.

Pick the flowers after the dew has dried. You don’t want them to be wet before you even begin working with them.

01 candied sugared crystallized borage flowers and leaves

Before you pick your flowers, gather your supplies. You will need:

If you’re using powdered egg white, be aware that because it’s basically pure protein powder, it’s rather difficult to reconstitute it, whether you’re using cold, warm, or hot water. So you’ll have to work at it a bit. It needs to be whisked until it’s slightly foamy. Use 3 1/2 Tbsp. water for every 1 to 1 1/2 Tbsp. powdered egg white.

If you’re using gum arabic, the ratio is 1:1 – 1 Tbsp. water for every 1 Tbsp. gum arabic.

Hold the flowers at the base, on the stem or the sepals (the ‘false leaves’ at the base of the flower) using the tweezers (or just your fingers, if you don’t have any tweezers). Use the paintbrush to coat both sides of the flower with the egg white mixture.

02 candied sugared crystallized borage flowers and leaves

Hold the flower over the plate and use the sugar shaker to coat the flower in sugar, taking care to get sugar in the nooks and crevices of the flower as much as possible. Set the sugar on the drying rack or wax paper.

If you use wax paper, in an hour or two, you’ll want to come back and remove the flower from the excess syrup that has run off the flower. (If it sticks to the wax paper, just gently work a sharp knife underneath it to free it.) Always handle the flowers with as great a care as possible to prevent them tearing or breaking.

Then just set the drying rack aside, in a warm, well-ventilated area to continue drying, which can take as much as 10-14 days. Once the flowers are fully dried, gently place them in wide-mouth pint jars and make sure the seal on the lid is airtight. They can keep this way, in a dark, dry place), for several months.


  • Don’t store them in the refrigerator. Besides being a fairly humid area of your house, the constant opening and closing of the door can cause temperature swings, which can cause moisture accumulation on the contents of the refrigerator, which would ruin the sugared flowers.
  • You can use sugared flowers or leaves on pretty much anything – fruit cups, pastries, cakes, cookies, biscuits, muffins, etc.
  • Exposure to light, particularly sunlight, will fade the colors. So a dark area is a must to preserve as much of the color as possible.


11 Responses to Candied/Sugared Flowers & Cupcakes

  1. Emily @ Recipes to Nourish December 9, 2014 at 12:41 pm #

    So pretty! My mom would always get treats for me as a little girl with candied flowers. I’ve never made them. Great idea!

  2. Jessica December 9, 2014 at 1:14 pm #

    What a pretty idea. I love it.

  3. Renee Kohley December 9, 2014 at 1:35 pm #

    Anni this is so cool! I will have to do this for my girls’ birthdays!

  4. Loriel December 9, 2014 at 2:05 pm #

    I LOVE this idea! I need to get more edible flowers in my yard first. Thank you!

  5. Mavi December 9, 2014 at 2:27 pm #

    I love the use of flowers in the kitchen. Before living in Italy I never knew you could! I love this.

  6. Megan Stevens December 9, 2014 at 2:37 pm #

    LOVELY post!!! I love borage and it’s magical that this pretty method preserves flowers for that long! I didn’t know that the egg white actually made them last! Yummy looking cupcake too. :)

  7. Andrea Fabry December 9, 2014 at 4:18 pm #

    Oh I love this!!! Thank you for all the detailed instructions.

  8. Barbara December 9, 2014 at 7:07 pm #

    Cool! I have only bought them!

  9. linda spiker December 9, 2014 at 7:12 pm #

    Wow these are really very pretty!

  10. Libby December 9, 2014 at 10:19 pm #

    What a beautifully fancy idea! Brilliant and can’t wait to try this

  11. Chloe December 10, 2014 at 11:25 am #

    Cool! I’ve never heard of this before. Great idea, and very pretty.

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