How to Make Candied Violets (Sugared Violets Recipe)
Make beautiful candied wild violets with 3 simple ingredients to decorate cakes and cookies.
Servings: 12 servings
Calories: 9kcal
Ingredients
- 4 dozen fresh violet flowers with stems
- 1 egg white or 1/4 cup aquafaba
- 100 g superfine sugar 1/2 cup, or purple sanding sugar
Instructions
- Lightly beat the egg white or aquafaba with a fork in a small bowl until frothy for about 30 seconds.
- Working with one flower at a time, use a small paintbrush to paint a thin layer of the the egg white/aquafaba onto the front and back of each violet petal.
- Hold the flower over the bowl of sugar and sprinkle sugar by the spoonful over the petals to coat the flower head completely in sugar.
- Place the flower onto a sheet of parchment paper or waxed paper to dry and pinch of the stem. Repeat steps 2-4 for each flower.
- Let the candied flowers air dry for at least 24 hours in a warm dry spot or dehydrate them fully in a dehydrator.
- Place the dried flowers into an airtight container lined with a paper towel as a cushion to store them until you are ready to use them.
Video
Notes
- Properly dried and stored candied violets will keep for months.
- Place food grade desiccant packets into the container to keep the flowers from reabsorbing moisture and help them stay dry.
- To make vegan candied violets use aquafaba which is the liquid from canned chickpeas.
- Pulse granulated sugar a few times in a food processor to make homemade superfine sugar aka caster sugar.
Nutrition
Serving: 4flowers | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.01g | Sodium: 4mg | Potassium: 5mg | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.01mg