If you don’t want to use raw egg whites, use dried pasteurized egg whites. You can find them at health food stores. This will work with any edible flower – just make sure they are pesticide and chemical free and completely dry. Packaged edible flowers can be purchased at fine food and grocery stores. Other edible flowers include rose petals, sweet peas, apple blossoms and lavender.
Line a wire rack with parchment paper or waxed paper and place on a baking sheet. (The wire rack is not crucial, it just speeds up the drying process.) Place sugar in a shallow bowl.
In a small bowl, gently mix the egg white with water with a fork until just combined. You do not want to create bubbles/foam.
Using a small clean paintbrush (artist’s brush or craft brush) or your clean fingers, brush both sides of the flower petals with the egg white mixture, evenly covering the flower. Try not to make the flower soggy.
Using a spoon gently sprinkle sugar on both sides of the flower covering the entire surface. Place flowers face up on the wire rack/baking sheet to dry. Let sugared flowers sit uncovered for at least 24 hours or until completely dry. The air must be dry so don’t try sugaring flowering in humid weather or a humid room. Flowers are fragile so handle carefully when transporting. Once completely dried, store in an airtight container at room temperature. Makes about 30 to 40 candied violets (depending on how much patience you have).