Candied Violets

Candied Violets

This time of year, I always get requests about how to make candied violets. I thought I would share the recipe again.

Since my yard is full of violets right now, I decided to candy some today. It’s an easy way to enjoy these delicate flowers throughout the year.

I 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)
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.

Note: By using powdered egg whites, you remove the risk of salmonella from using raw eggs whites. Powdered egg whites can be found in some grocery stores and in cake decorating and candy making shops. Meringue powder can also be used.

Superfine sugar, egg whites and violets
Freshly dipped violet
Let violets dry about a week before storing
Lemon cake with candied violets
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