Sugared flowers are a great way to spruce up any dessert, especially on a Spring table. They are easy to make and can last for months if placed in the freezer.

For a list of edible flowers, click here.

For instructions on how to make your own sugared or candied flowers, see below.

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This process is a little tedious. But these beautiful morsels are great as decorations and can last for up to a year! As with many things A Big Slice, do this with a friend, it makes the time go by faster.

rinsed and dry edible flower blossoms or petals
1 extra large egg white at room temperature
just a few drops of water
1 cup of superfine sugar
a small paint brush
baking rack covered with parchment paper (not wax paper) for oven drying

1. In a small bowl combine the egg white with the water and beat lightly with a fork until just a few bubbles have formed.
2. Place the sugar in a shallow dish. Hold the flower or the petal in one hand and dip the paint brush in the egg white mixture with the other. Gently paint the the flower. Make sure that you cover the flower carefully and completely on both sides.
3. Hold the flower over the sugar dish. Take a teaspoon and gently sprinkle sugar over both sides of the flower. Place the flower on the wax paper to dry. Continue with all of the other flowers. If you are in an area of high humidity you might want to dry the flowers in the oven. Set the oven on the lowest setting. Place the flowers on parchment paper and put them in the oven. Leave the door ajar and the flowers will dry completely in a couple of hours.

Store in airtight containers in a cool place. They will keep for up to a year..