This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
>From Lynn Otto :
Last summer I spent many hours sugaring violets, geraniums, daisies, borage
flowers, and other types of blossoms. The conclusion that I came to after a
lot of botched attempts is that the simpler the flower, the easier to sugar
(or candy). Here's my method:
1--Pick blossoms early in the day, and put them into cool water.
2--Have ready a wide bowl of extra fine, or berry, sugar. Sometimes I grind
the sugar just a bit more.
3--Beat equal parts eggwhite and water--mixture should not be too gelatinous.
I have heard that it is possible to obtain powdered eggwhite and if you can
get it in you area I would suggest trying it. It was nowhere to be found in
Edmonton last summer.
4--On a steady surface ready everything for sugaring: eggwhite, sugar, a
plate or wax paper on which to dry blossoms, tweezers, a bowl of water for
washing hands, and the flowers.
5--Take tweezers, and grasp stalk of flower close to stem. With paintbrush
dipped in eggwhite, paint all surfaces of flower leaving no dry spots. Areas
not painted will darken and decay in time.
6--Quickly, while eggwhite is still wet, sprinkle blossoms with sugar. You
may wish to use your fingers or a small coffee spoon. The idea is again to
cover all areas of blossom. Tap spoon on tweezers to shake off excess sugar.
7--Place sugared flower down on plate or sheet of wax paper to dry. You may
want to put a fine layer of the sugar down first to avoid sticking.
8--The flowers should be left undisturbed for several days in a cool area.
When removing from plate/paper you may wish to use a razor blade to gently
pry blossoms from plate.
9--Always candy more flowers than you need as there is bound to be some
I still have candied flowers left over from last summers work. I simply keep
them in a covered container.