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Horizontal image of a pink cupcake on a white stand with white petals.

How to Make Sugared Flowers

  • Author: Nikki Cervone
  • Total Time: 8 hours, 30 minutes
  • Yield: 25 individual flowers/petals 1x


Tired of decorating with sprinkles? Try something new for spring and summer with these dainty and elegant edible sugared flowers.


  • 1 cup granulated sugar
  • 25 edible rose petals or flowers, stems removed
  • 1 large pasteurized egg white


  1. In a small bowl, lightly whisk the egg white for just a few seconds without frothing the egg.
  2. Working with one flower or one petal at a time, brush a very fine layer of egg wash over the back and front of the flower or petal with a small paintbrush.
  3. Place the sugar in a shallow bowl. Using tweezers, gently transfer the coated flower on top of the sugar. With a spoon, sprinkle a fine layer of sugar over the top of the flower, and very gently press down to ensure the sugar will stick to both sides.
  4. Using the tweezers, gently pick up the flower and lightly tap on the side of the bowl to remove any excess sugar.
  5. Transfer to a baking sheet lined with parchment paper. Repeat with the remaining flowers and petals, and transfer to the baking sheet, leaving enough space in between each sugared flower.
  6. Let the sugared flowers stand uncovered at room temperature for at least 8 hours, or overnight, until dry and hard to the touch.
  7. Store the sugared flowers in single layers in airtight containers at room temperature for up to one month.
  • Prep Time: 45 minutes
  • Category: Candy
  • Method: No-Bake
  • Cuisine: Dessert

Keywords: cake decorating, sugared flowers, candied flowers, candy