Sugared flowers make beautiful decorations for everything from cakes to cocktails. It is also a good way to preserve your edible flowers. They can last for months if you store them well. Some flowers work better than others for sugaring. Violas (Johnny Jump-Ups) work very well as do rose petals. Deeper colors (cobalt, red) tend to change when dried but lighter colors (lavender, pink) retain their pigment better.
Sugared flowers and flower petals
1 large egg white
1 teaspoon water
superfine or bakers sugar
parchment paper
After washing your flowers well, whisk egg white and water together until well blended. Use a small artist's paint brush to brush egg mixture onto flowers/petals and sprinkle evenly with superfine sugar. Lay them on parchment paper and set in a dry location, uncovered. If the weather is humid and you have a pilot light going in your oven, the top shelf can be a good place to let them dry.
Store on parchment in a single layer in an airtight container for 3-5 months.