The following recipe is from:
"Flowers in the Kitchen," by Susan Belsinger

Candied Flower Blossoms

Rinsed and dried flower blossoms, separated from the stem
1 extra-large egg white, at room temperature
Few drops of water
About 1 cup superfine sugar
A small paint brush
A baking rack covered with wax paper

In a small bowl, combine the egg white with water and beat lightly with a fork or small whisk until the white shows just a few bubbles. Place the sugar in a shallow dish. Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower on the wax paper to dry. Continue with all the flowers. Let the flowers dry completely. They should be free of moisture. This could take 12to 36 hours, depending on the humidity. To hasten drying, you may place them in an oven with a pilot overnight, or in a 150-200 degree oven with the door ajar for a few hours. Store in airtight containers until ready to use. They will keep as long as a year.