Candied Lilac Flowers are a sweet and fun way to enjoy these edible flowers! All it takes is a little patience and you will have beautiful and delicious candied flowers for decoration or garnish.
Why I Love This Recipe
Candied lilac flowers are visually pleasing and boast exquisite shades of purples, lavenders, and whites that catch the eye. The delicate sweetness of candied lilac flowers offers a subtle and fragrant flavor that pleasantly surprises the taste buds.
These versatile floral treats can elevate desserts, such as cakes, cupcakes, and pastries, with their enchanting presence. Incorporating candied lilac flowers into culinary creations allows us to embrace nature's bounty, forging a deeper connection between food and the natural world.
What Other Flowers Can Be Candied?
Some other edible flowers to turn into candied confections are pansies, violas, borage, chamomile, and violets. There are many more edible flowers to choose from, just make sure you do your research before eating the next flower you see 😃.
Are Lilac Flowers Edible?
Yes, lilac flowers are edible and I am so excited to share this recipe with you! For this recipe, you will need fresh, clean lilac flowers (no chemicals sprayed on or near the bush), an egg white, and superfine sugar (which you can make yourself).
How to Make Candied Lilac Flowers
In a small bowl, beat the egg white and water together until bubbly. Take each clean and dry flower and paint it completely with egg wash.
Place the painted flower in a small dish with superfine sugar, and shake until the flower is completely coated.
Place the flower on wax paper and allow it to dry completely.
How to Make Superfine Sugar
To make superfine sugar, place ¼ cup granulated sugar in a spice/nut grinder or food processor and pulse just a few times until the sugar resembles a fine grind, almost powder-like. You can store the superfine sugar in an airtight container. Superfine sugar is also an ingredient in French Macarons!
What to do with Candied Flowers
Candied lilacs can be used for many things including a decorative garnish for a cocktail like my Lilac Gin Cocktail or on a dessert like my Lilac Cupcakes with Lilac Buttercream Frosting. Another fun idea is to place a handful of the candied flowers in a small bag as a party favor for your guests or add them to a dessert platter for a decorative and edible treat.
How to Store Candied Flowers
Store candied flowers in an airtight container in the fridge. Ensure the candied flowers are completely dry before storing them.
My experience was that they only lasted a day or two, although they may last longer depending on how dry they are and if you were able to fully coat them in egg wash. If you completely cover the flower with egg wash, it's more likely to stay the color it should be with no brown spots.
Candied Lilac Flowers
- 2 small bowls
- small, clean paintbrush
- spice/nut grinder or small food processor
Candied Lilac Flowers
- 40 fresh lilac flowers (washed, dried, and de-stemmed)
- 1 large egg white
- 1 teaspoon water
- ¼ cup superfine sugar (see notes for how to make at home)
- In a small bowl, beat the egg white and water together until bubbly. Take each clean and dry flower and paint it completely with egg wash.
- Place the painted flower in a small dish with superfine sugar, shake until the flower is completely coated.
- Place the flower on wax paper and allow it to dry completely, this takes a few hours.
- To make superfine sugar, add regular granulated sugar to a spice/nut grinder or food processor and pulse just a few times until the sugar resembles a fine grind. Don't go too far or you will end up with powdered sugar.
- Store candied flowers in an airtight container in the fridge.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you make these Candied Lilac Flowers?
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