Fresh lavender can absolutely be candied (also known as crystallized or sugared) for beautiful decorative purposes and to add a unique flavor accent to desserts! This classic technique is often used with other edible flowers like violets, pansies, and rose petals.
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Bring the lavender idea from this article into your home with these Island Lavender favorites.
Candied lavender flowers are perfect for:
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Cake and Cupcake Decoration: They add an elegant, whimsical, and edible garnish.
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Dessert Toppings: Sprinkle them over ice cream, custards, fruit salads, or even chocolate ganache.
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Cocktail Garnish: A few candied buds can make a drink feel extra special.
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Edible Gifts: Package them in small, pretty jars as homemade treats.
How to Candy Fresh Lavender (The Basic Method):
The process involves coating the fresh lavender buds in egg white (or a vegan alternative like aquafaba) and then in fine granulated sugar, allowing them to dry and harden.
What You'll Need:
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Fresh Culinary Lavender Buds: Use Lavandula angustifolia (English lavender) varieties for the best flavor. Ensure they are free of pesticides and thoroughly dry after gentle washing.
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Egg White: One fresh egg white, lightly whisked until foamy. (For a vegan option, use aquafaba – the liquid from a can of chickpeas – whisked until foamy).
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Superfine Granulated Sugar: This sugar adheres best and creates a delicate, glittering coating. You can make it by processing regular granulated sugar in a food processor or coffee grinder until very fine.
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Small, Clean Paintbrush: A soft-bristled brush (like a watercolor brush) for applying the egg white.
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Parchment Paper or Waxed Paper: For drying the candied flowers.
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Wire Cooling Rack (Optional but Recommended): Allows air circulation for faster drying.
Steps:
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Prepare the Lavender: Gently remove the individual fresh lavender buds from their stems. Ensure they are clean and completely dry.
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Prepare Egg White & Sugar: Lightly whisk the egg white in a small bowl until it's just frothy. Pour the superfine sugar into a shallow bowl or onto a plate.
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Coat the Flowers: Working one bud at a time (or a small cluster if they stay together well), use the paintbrush to carefully and thinly coat all surfaces of the lavender bud with the whisked egg white. Ensure thorough coverage but avoid thick clumps.
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Sugar Coat: Immediately place the egg white-coated bud into the bowl of superfine sugar. Use a small spoon to gently sprinkle and roll the sugar over the entire bud until it's completely coated and sparkling.
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Dry: Carefully transfer the sugared lavender bud to a piece of parchment paper or a wire cooling rack. Arrange them so they aren't touching.
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Allow to Dry: Let the candied lavender dry undisturbed at room temperature for at least 12-24 hours, or even longer (up to 48 hours), until they are completely hardened and brittle to the touch. The longer they dry, the crisper they will become.
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Store: Once fully dry, gently transfer the candied lavender to an airtight container. Layer with parchment paper between layers to prevent sticking. Store them in a cool, dry place.
Considerations:
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Freshness of Flowers: Use the freshest lavender possible for the best results and vibrant color.
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Thin Coating is Key: A thin, even coat of egg white and sugar prevents clumping and allows the lavender to dry properly.
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Humidity: High humidity can affect drying time. Choose a dry day if possible.
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Flavor Intensity: Candying mellows the lavender's flavor slightly but still retains its distinct note. Use them judiciously, as a little goes a long way.
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Safety: While this method is traditional, it does involve raw egg white. If you are concerned about consuming raw egg, use pasteurized egg whites or the aquafaba alternative.
