candied violets

How To Candy Violets- and Other Flowers

Candied Violets

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

I make them every year. I gather violets from my yard over several weeks and make several batches each season.

 

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.

Candied violets are lovely on a cakes or on cupcakes. You can also use them to top homemade chocolates and other candies. They add charm and a festive touch anytime you use them.

Always be sure to pick violets from a location where no pesticides are used.

 

 

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.

You can candy other flowers as well. Be sure that it is an edible flower and that no pesticides were used on them. Rose petals “candy” well. The process is the same for any flowers you want to candy. Thicker, petals will need more time to dry. For roses, separate and dry individual petals, not whole blossoms.  I have also had some success with nasturtiums blossoms. Smaller, thinner petals work best. You can also candy small mint leaves.

Candied Violets

Candied Violets

Candied Violets

I love to make candied violets. It’s an easy way to enjoy these delicate flowers throughout the year. I recently posted a lemon cake decorated with candied violets. 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.

Superfine sugar, egg whites and violets

Superfine sugar, egg whites and violets

Violet brushed with egg white

Violet brushed with egg white

Dip in superfine sugar

Dip in superfine sugar

 

 

 

 

 

 

 

Let violets dry about a week before storing

Let violets dry about a week before storing

Note: While some people use raw egg whites in these it is a better idea to use powdered egg whites which will have been pasteurized and therefore not a risk for salmonella.

Note: You can use regular granulated sugar if you do not have superfine or you can pulse granulated sugar in a processor a few times to make superfine sugar. Don’t over process or you will end up with powdered sugar.