Candied Violets

Candied Violets

I love to make candied violets. Since my yard is full of them right now, I decided to make some today. It’s an easy way to enjoy these delicate flowers throughout the year.  Several people asked me how to make them so I thought I would share the directions. I like to use them to decorate baked goods. Lovely on a cake they also add a sweet touch to cupcakes.

Candied Violets

Powdered egg whites (see note)
Water
Superfine sugar (see note)
Fresh violet flowers, rinsed and drained on paper toweling- Not African violets

Following package directions reconstitute egg whites to the equivalent of one or two egg whites. You can dilute them a little to make them easier to brush on. Place sugar in a shallow bowl. With a food-grade fine brush coat a violet with the egg white and press into the sugar. Place on wax paper and repeat with remaining flowers. Allow to dry for about a week. Store in a container with a tight fitting lid in a cool place. I like to store them in the freezer.