vegan sugared flowers

There doesn’t seem to be a good page out there on the vast internet universe on how to make vegan sugared flowers, so maybe right now at 3 AM when I’m slightly exhausted but drank half a soy chai 10 hours ago that is still coursing through my body (caffeine and I don’t play well together – my natural excess energy comes from sheer outraged revolutionary zeal, anything additional is too too much) is the time to remedy this.

One night I messed around with a bunch of nasturtiums and pansies from a friend’s farm and got down to the business of what sugared flowers are all about.

Pretty much every recipe for sugared flowers (those that use real flowers, not gum paste) calls for flowers, sugar, and egg whites.

I’m so over egg whites. Everything that most people make with egg whites can be made with either really good vigorous sourdough starter (if the whites are being used to bind, as in batters), cornstarch (as in tempura), or with flax seed egg whites (as in candied flowers and sugared nuts and oatmeal cookies). (If you’re replacing a whole egg, you need to add a little fat to replace the yolk.)

OK, you can’t make meringue or angel food cake or divinity or souffles. But who wants those weirdly textured foods anyway?

What you can make is sugared flowers (also known as crystallized flowers and candied flowers, Googlers!) – don’t let anyone tell you you can’t. In fact it’s easier and safer (look ma, no salmonella!) to make them vegan than not. Here’s a secret – except for societal conditioning which makes everything seem so hard and weird, cooking vegan is much easier than using bizarre things like quasi-abortions.*

There are lots of recipes for flax seed egg whites out there. Google them. Some call for grinding the flax seeds in a spice grinder and mixing them with hot water. Some call for boiling the flax seeds with water. All of them except my nutty friend Selma’s involve straining the resulting liquid. For some reason possibly having to do with being 73 years old, Selma no longer strains them. She’s just fine with crunchy flax seeds in whatever she’s making and more power to her. I use whole seeds and strain mine. Proportions really don’t matter. Boil some flax seeds (say 2 Tbs) in some water (say 3/4 cup). Strain it. It probably won’t strain all that easily if you have a really fine strainer. You could add some hot water and whisk like hell until it’s a little less thick. You could have also started with more water. It really doesn’t matter. It will work.

Then get your organic, local edible flowers. Leafing around, I noticed that most recipes called for brushing the flowers with egg whites with a dainty little brand new paintbrush then dipping them in superfine sugar. In the end, brushing them with flax seed eggs and dipping them in superfine sugar worked best, as I figured it would. But I also tried out every other method I saw for making sugared flowers, because I just roll like that.

As you might guess, dipping the flowers in powdered sugar gave you a powdery, coked-up sugared flower:

I’d like to meet the person who thought that tossing delicate flowers into molten hot sugar was going to produce beautifully sugared flowers, but I had fun trying it. If I had worked on it a bit more, I think I could have made cool bizarre little candies with flower petals trapped inside. The more brightly-colored petals also colored the caramel in neat ways. Oh, and I added some rosewater to the caramel. Predictably, its delicate flavor totally dissipated in the inferno that is clear caramel.

Dipping the flowers into f.s.e. then into regular sugar produced a clumpy sugared flower:

But homemade superfine sugar (just whiz sugar in the food processor – hold a dish towel over the hole in the top or else you will inhale a giant sugar cloud when peeking in) worked just fine.

After my experiments, I found this this utterly brilliant dude who typed everything up so smartly – follow his method but use the flax seed eggs. Not only does he have the genius idea to color the sugar you use (and he uses my same supafine sugar trick!) but he candies individual lilac blossoms, three of which fit on a fingernail. Dude is intense, man.

The next week, my candied flowers (the decent ones, anyway) topped homemade petits fours quite prettily – but that’s another story, one called The Day I Spent Eight Hours Making My First Ever Petits Fours** And Eating Nothing But Cake Scraps.


*I know – calling eggs quasi-abortions is so not nice and not p.c. But one day I got to thinking about what exactly eggs are and I can’t stop thinking of them that way. I know that’s not quite right, but still.

**All 200 of them – nothing gets your energy pumping like making a notoriously delicate French classic dessert for the first time and knowing 20 people are expecting vegan perfection out of it! When I was doing my menu planning I wrote YOU CAN DO IT! In big letters on my schedule for the week, and indeed I did. For eight hours.

17 Responses to “vegan sugared flowers”

  1. Jillian

    Gorgeous! I really want to try these. So glad I found your blog– yay for vegan feminists and pretty baked goods!

  2. Marla

    Wow, Lagusta. The strange thing is that just last night, I was trolling around, looking for a vegan candied herb recipe to use with some fresh peppermint on John’s birthday cake. Yay! It worked and it looks beautiful. Thank you!! I can’t wait to use this for Justice’s birthday party over the summer.

  3. lagusta

    Thanks so much Jillian and Marla!

    Marla – I’ve been meaning to email you to say how great the Veg News article was (everyone – check out the May issue of Veg News for an article written by Marla on the great debate among vegans over having children in which I am quoted and sound pretty lucid!). Happy birthday to John too!

  4. Aurungabad

    Somehow i missed the point. Probably lost in translation :) Anyway … nice blog to visit.

    cheers, Aurungabad!

  5. Flowers

    Wow..your blog seems to be mouth watering. It was nice going through your blog. Keep it up the good work. Cheers :)

  6. Heather

    Thanks for the great tips on Sugared Flowers – this is one of my projects for this week!

    Love your sense of humor- this totally made me laugh out loud ( and reminded me of me):

    “but that’s another story, one called The Day I Spent Eight Hours Making My First Ever Petits Fours** And Eating Nothing But Cake Scraps”

  7. sara

    While looking for how to crystalize flowers online I became nauseated at the thought of using raw egg anything even if it is denaturized (I’ve had salmonella poisoning, it’s not worth it). Thank you for this healthy alternative!

  8. thetravellingsuit

    * don’t do it, then, it’s not even accurate. You made me feel sad. X

    Thanks for the ace recipe! Will be trying this with Himalayan Balsam flowers! :)

  9. Jenn D.

    By your logic, then every female that ovulates on the plant has an “quasi-abortion” during ovulation. An egg grows, bursts open from the follicle and waits to be inseminated. Ours in internal, a chickens is a less complicated system and her eggs are deposited outside her body. If she’s not around a rooster, it’s just regular old ovulated egg, just as if a man isn’t around, you have menstruation and the egg (and all the other stuff) is cleaned out of your body. Really no difference there.

  10. Beckie

    I know this is 11 years late, but I couldn’t resist. Eggs from celibate hens are PERIODS.
    Thanks for this recipe. I’m not quite vegan, but am always looking for eggless alternatives when baking for friends who don’t eat them or contests at the local fair where there are rules about raw eggs.

  11. Milana

    I would like to know if you can GLAZE edible flowers so they can float lightly on liqueur without being wet. It’s waterproof

    Thank you


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