Preserving edible flowers in finest caster sugar will always be one of my favourite ways to while away an hour.
Always make sure you use edible flowers (see my list) grown without chemicals and pesticides. Pick when dry and check for bugs with your fine haired paint brush. When satisfied your blooms are ready to be candied, simply paint egg white onto petals and stems, leaving no gaps before dusting in a saucer of caster sugar. Transfer to a cooling rack to dry and harden.
These orange beauties were crystallised to decorate a croquembouche along with fresh lavender.