Violets are one of the many varieties of edible flowers, and have a light, delicate flavour. Crystallised violet flowers were popular with the rich and famous during the Victorian era, and they remain a popular decorative food item with bakers and caterers. Also known as candied violets, they add an elegant touch to any dessert.
- Skill level:
Things you need
- Fresh violet flowers
- Paper towels
- 2 egg whites
- Large bowl
- Super fine sugar
- Loaf pan
- Waxed paper
Purchase fresh violets from an organic florist or garden centre. The violets must be free of any fertilisers or harmful pesticides.
Rinse the violets under cool running water, rubbing the petals gently between your fingers. Allow the water to run over the entire surface of the flower to wash away debris that may be trapped between the petals. Lay the violets on paper towels to dry.
Prepare your dipping station by placing two egg whites in a large bowl, and beat with a whisk until frothy. The egg whites act as an all-natural binder to hold the sugar on the petals. Pour 227gr. superfine sugar in a loaf pan and place this next to the egg whites. Spread a layer of waxed paper on the counter next to the sugar.
Hold one violet upside-down by the stem and submerge it completely in the egg whites. Lift the flower up, allowing excess egg white to drip off before placing it in the sugar. Use your fingers to cover each petal with a thin coating of sugar. Lay the sugared violet on the waxed paper to dry.
Repeat the sugaring process with each flower. Leave the sugared flowers to dry on the waxed paper overnight, trimming the stems away once the crystallised violets are hard to the touch.
Tips and warnings
- If the sugar in the loaf pan gets too damp and begins to clump, replace it with clean, dry sugar.
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