Soups & Stews > Soup & Stew Garnishes > Other Garnishes > Edible Flowers

Candied Violets

Add a touch of elegance and sweetness to your soups and stews with candied violets. These delicate floral gems are surprisingly easy to make and offer a visually stunning and subtly sweet garnish.

Prep Time
20 minutes
Cook Time
2-3 hours drying time
Servings
Approximately 24 candied violets
Ingredients
  • 24 petals Fresh Violets (pesticide-free)
  • 1 Egg White
  • 1/2 cup Superfine Sugar

Preparation

1. Prepare the Violets: Gently rinse the fresh violets under cold water and pat them dry with a paper towel. Ensure they are completely dry before proceeding.
2. Prepare the Egg White: In a small bowl, whisk the egg white lightly until it's frothy but not stiff. This will act as the adhesive for the sugar.

Candying the Violets

1. Apply Egg White: Using a small, clean paintbrush (food-grade), carefully paint a thin layer of egg white onto the front and back of each violet petal. Be gentle to avoid tearing the delicate petals.
2. Coat with Sugar: Immediately sprinkle superfine sugar over the egg-white-covered petals, ensuring they are completely coated. Gently shake off any excess sugar.
3. Drying: Place the sugared violets on a wire rack lined with parchment paper. Allow them to dry completely at room temperature for 2-3 hours, or until the sugar coating is hard and dry to the touch. You can also dry them in a very low oven (around 170°F or 75°C) with the door slightly ajar for about an hour, checking frequently to prevent burning.

Storage

Once completely dry, store the candied violets in an airtight container at room temperature. They should last for several weeks.

Nutrition Facts Estimated per 100g of product

Note: Due to the small quantity consumed as a garnish, the nutritional impact is minimal.
Calories: ~350 kcal
Carbohydrates: ~90g
Protein: ~1g
Fat: ~0g

Other Considerations for Nutrition

Candied violets are primarily sugar. Consume in moderation as a garnish. Consult your doctor if you have allergies to violets.

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FAQ

  • Can I use other edible flowers?

    Yes, you can use other edible flowers like pansies, roses, or bachelor's buttons. Ensure they are pesticide-free and properly identified as edible.
  • What if I don't have superfine sugar?

    You can make your own superfine sugar by processing regular granulated sugar in a food processor until it's a finer consistency.