violets recipe

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.