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Candied violets were a candy delicacy of the nineteenth century. Today, they are still a delicacy and are perfect for serving in country café, home afternoon teas and in candy stores.
Ingredients
Old fashioned egg-white version:
- Violet flowers, at least 20 in excellent condition with stems still attached, untreated with chemicals
- 1 egg white
- Caster/fine sugar
Sugar and water version (no egg-white):
- Violet flowers, at least 20 in excellent condition with stems still attached, untreated with chemicals
- 1 1/2 cup water
- 1 cup granulated sugar
- 1/4 tsp almond extract or 1 Tsp rosewater (optional)
- Caster/fine sugar (to sprinkle)
Steps
Both Versions
Egg-White Version
Allow the egg white to warm to room temperature.
Use a fine brush to paint each flower with the egg white. Make sure to cover each flower completely. Do this over a piece of greaseproof paper or plastic wrap to collect drips.
Dust each egg-white-coated flower in a sprinkling of fine sugar. Make sure that each flower is well covered in sugar.
Remove the stems. Using fine scissors, snip the stems off.
Lay the sugar-coated flowers out on greaseproof paper or baking paper to set. It helps if the paper is sitting over a wire cake rack or chopping board, to make moving the flowers around easier. Move the flowers to a warm and dry place to set.
Allow the flowers to dry for at least 24 hours, or longer.Advertisement
Sugar and Water Version
Heat the sugar and water until sugar is completely dissolved. Add the extract or rose water at the time when you are dissolving the sugar.
Dip each flower in liquid sugar mixture with a pair of tweezers. Set on wax coated paper and dust with extra-fine sugar. Make sure that each flower is well covered in sugar.
Remove the stems. Using fine scissors, snip the stems off.
Lay the sugar-coated flowers out on wax paper to set. Move the flowers to a cool and dry place to set.
Allow the flowers to dry.Advertisement
Storage and Use of Candied Violets
Store once dried. Store in an airtight glass container. If you need to layer the flowers, place a layer of baking paper between each layer to prevent the candied violets from sticking together. Keep in a cool, dry place out of direct sunlight.
Serve. The candied violets are ready for serving any time wanted. They are great as a treat on their own or as a garnish next to a slice of cake and coulis.Advertisement
Community Q&A
- QuestionCan I freeze the two versions of candied violas?
Community AnswerYes for both versions. They will stay fresh for about a week -- a week and a half if frozen. - QuestionHow long will they keep?
QamarTop AnswererThey can last about 2-3 months in a Ziploc bag. - QuestionIf I want to use the candied violets as a decoration for cookies or a cake, how do I make them stick on?QamarTop AnswererYou can use a frosting to help stick the violets onto a dessert.
Video
Tips
- Only use perfect flowers for making candied violets, as the way they appear is a large part of the treat.Thanks
- Try putting them in the fridge if you want them to harden faster.Thanks
- Use within one month of creating.Thanks
Warnings
- Only use flowers that you know are pesticide-free.Thanks
- Do not dry the flowers in direct sunlight; they will not set and will wilt.Thanks
- If you have any concerns about the source of your eggs, or you are against using egg-white, simply use the sugar and water version. The use of raw egg-white remains a personal matter for cooks and is less frowned upon in some countries than in others. It is not an outright ban or warning against their use, so please respect the fact that some cooks and consumers do not have concerns about use of egg-white from safe egg stock.Thanks
Things You'll Need
- Kitchen paper towel or wire rack
- Saucepan
- Fine artist or culinary brush, suitable for food
- Greaseproof paper or baking paper or wax coated paper
- Wire rack or chopping board for drying
- Tweezers
About this article
Candied violets are a sweet treat you can enjoy on their own or use to decorate a cake. To make candied violets, first spray some fresh violets with water to clean them, then leave them to air dry. Heat 1 ½ cups of water and 1 cup of sugar in a pot until the sugar dissolves completely. You can also add a few drops of almond extract or 1 teaspoon of rose water for extra flavor. Then, dip each flower in the sugar-water with tweezers. Remove the stems from each flower and leave them to set in a cool, dry place. If you’re not using the candied violets right away, store them in an airtight container and eat them within 1 month. For more tips, including how to make candied violets with egg white, read on!
Reader Success Stories
"My front lawn is full of violets. This info will help me to incorporate fresh flowers on tasty sweets for the elderly shut-ins in my neighborhood. I take muffins and date bars. They enjoy the visit, and it also helps with the finicky eaters' nutrition. Thank you and God bless you."..." more
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