Candied Violets
Delicate candied violets offer a sweet floral treat, perfect for garnishing desserts or enjoying as a pretty, aromatic snack. Ideal for special occasions and floral lovers.
Ingredients
Instructions
- Wash the violets, including their stems.
- In a bowl, beat egg whites with a wire whisk until frothy.
- Place sugar in another bowl.
- Pick up each violet by the stem and dip into the egg whites, covering all surfaces.
- Gently dip into the sugar, ensuring all petals are coated. Place on waxed paper-lined cookie sheets; snip off stems.
- Using a toothpick, open the petals to their original shape.
- Sprinkle sugar on any uncoated areas.
- Dry in a 200°F (93°C) oven for 30-40 minutes or until the sugar crystallizes.
- Gently remove violets to wire racks with a spatula or two-tined fork.
- Sprinkle again with sugar if violets appear syrupy.
- Cool and store in an airtight container with waxed paper between layers.
Tips & Substitutions
For best results, use fresh, organic violets to avoid pesticides. If you don't have egg whites, aquafaba can be a great vegan substitute. Ensure that the sugar you use is fine, as it coats the violets better. Be gentle when opening the petals; this keeps their delicate shape intact. Consider using this technique with other edible flowers for variety.
Serving Suggestions
Candied violets make an elegant garnish for desserts like cakes and pastries, adding a touch of color and sweetness. They pair beautifully with the Peach-Topped Pastry or can be used to decorate a simple dessert like whipped cream or a fruit salad. Consider using them in cocktails for a whimsical touch.
Storage & Reheating
Store candied violets in an airtight container layered with waxed paper to prevent sticking. They can last for several weeks if kept in a cool, dry place. Avoid refrigerating them, as humidity can cause them to become sticky. If they do soften, a light sprinkle of sugar can help restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Violets contains roughly 81 calories, with 13g protein, 7g carbohydrates, and 0g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of vitamin C.
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 other types of flowers for this recipe?
Yes, you can use a variety of edible flowers such as pansies, nasturtiums, or even rose petals. Just ensure they are pesticide-free and safe for consumption. Each type of flower will impart a unique flavor and aesthetic, so feel free to experiment!
How can I ensure the violets stay vibrant in color?
To maintain the vibrant color of your candied violets, make sure to dry them at a low temperature in the oven and avoid overcooking. If they start to brown, they may lose their bright appearance. Keeping them in an airtight container away from light will also help preserve their color.
Is there a way to make this recipe without egg whites?
Absolutely! You can use aquafaba, which is the liquid from canned chickpeas, as a vegan alternative. It whips up similarly to egg whites and will work well for coating the violets. Just make sure to beat it until frothy before dipping the flowers.
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).