candied flowers are produced by several different methods, depending on whether the whole flower or only its petals are used. For candied petals, what is technically a real “candying” process—the osmotic penetration of sugar, similar to that used for candied fruits—is most common. See candied fruit. For the whole flower, which is too difficult to candy, a crystallization technique, called praliner in French, is used. A third method, sometimes used at home, is to paint flowers or petals with egg white and dust them with sugar.
