How Do You Make Candied Violet Flowers?
Popular in Victorian times, candied violet flowers are used to garnish cakes, cookies, brownies, cupcakes, chocolate and frozen desserts. They also make a great gift for friends who love to bake. Gently wash fresh picked violet flowers and let dry on paper towels. Lightly beat one egg white till it is frothy. Mix two drops almond or vanilla extract into one Tablespoon water. Mix water/extract into egg whites. Using an artist brush, gently brush mixture onto violet flowers. While still wet with mixture, sprinkle on confectioners or superfine sugar. You may want to use a pair of tweezers to pick up the violet and to be able to sugar both sides. Place each petal on clean waxed or parchment paper that is covering a baking sheet. Let dry in a 200 degree Fahrenheit oven for 20 to 30 minutes. Store your candied violet flowers in an airtight glass container in a dark dry place.
