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

Violet brushed with egg white

Dip in superfine sugar

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.