Candied Violet
Delicate candied violets with a sweet, floral coating, perfect for garnishing desserts or enjoying as a sweet treat for floral flavor enthusiasts.
Ingredients
Instructions
- Do not attempt to remove the green calyx from the violets.
- Mix egg whites, water, and almond extract together.
- Brush the mixture onto each violet, covering each flower well.
- Sprinkle powdered sugar over both sides of the flowers, ensuring complete coverage.
- Allow the violets to dry in the open air for a week or two, in a sunny window for 2 to 3 days, or in the oven at 200°F for 20 to 30 minutes.
Tips & Substitutions
When selecting violets, ensure they are pesticide-free and safe for consumption. If you don't have almond extract, vanilla extract can be a suitable substitute. For an added twist, consider using flavored simple syrups instead of water to enhance the sweetness. For best results, handle the violets gently to avoid bruising and keep the sugar from clumping together during application.
Serving Suggestions
Candied violets make a beautiful garnish for desserts like cakes, cupcakes, or even on top of a Pumpkin Creme Brule. They add a touch of elegance to salads and can be used as a decoration for drinks. For a delightful contrast, serve them alongside Moravian White Cookies for a unique dessert platter.
Storage & Reheating
Store the candied violets in an airtight container in a cool, dry place. They can last for several weeks if kept away from moisture. Avoid refrigerating them, as this can cause them to become sticky. When ready to use, simply take them out and let them come to room temperature if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Violet contains roughly 51 calories, with 1g protein, 10g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flowers for this recipe?
Yes, you can use other edible flowers such as pansies or nasturtiums. Just ensure they are also pesticide-free and safe for consumption. The process remains the same, but the flavor profile might vary slightly depending on the flower used.
How do I know when the violets are properly dried?
The violets are properly dried when they are firm to the touch and no longer sticky. If drying in the oven, keep an eye on them to prevent burning. If air-drying, they should feel crisp after about one to two weeks, depending on humidity levels.
Can I make candied violets in advance for an event?
Absolutely! Candied violets can be made well in advance and stored properly. Just ensure they are kept in an airtight container away from humidity, and they will retain their texture and flavor for several weeks, making them perfect for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).