Candied violets are so decadent. I remember the first time I saw them in Montreal and I couldn't believe I was eating a violet! For a little effort you get a very elegant touch to your dish.
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They are easy, peasy to make. But there are a couple of things to note.
Ingredients
Violets
- Use common blue violets. Do NOT use African violets which are not really violets at all, and considered not safe for consumption.
- You need to make sure your violets are pesticide-free. I have them all over my yard so I know exactly what is or isn't on them!
- You can also use small viola blossoms or small pansies instead if you like.
Sugar
- The sugar needs to be fine. You can buy superfine sugar (not icing sugar). If you don't want to buy superfine sugar for a few tablespoons you can put regular sugar in your blender and give it a whirl.
How To Make Candied Violets
Pick the violets leaving a few inches of stem so you have something to hold onto while you are working with the blossoms.
You will dip the blossom in a simple sugar, allow the excess to drip off and then twirl sprinkle the blossom with the fine sugar. Turn the blossom over and sprinkle the sugar on the other side. Candied violets should rest in a single layer, not touching each other on a parchment paper. They need to dry in the fridge for at least 24 hours.
How To Serve Candied Violets
I used them to decorate this Torta Di Ricotta- which was delicious. You could decorate tea sandwiches or cookies or cakes. They also look spectacular against a chocolate icing!
You can serve them over ice cream or as a garnish on any custard or lemon pudding or bar.
FAQs
No. African Violets are not really part of the violet family and are not considered safe for consumption.
Before consuming flowers you need to be sure where they come from and that they are pesticide-free. Gourmet shops may offer them in season but most likely you will need your own patch of the common blue violets.
No. The structure and texture will be ruined. They are best consumed within a day or 2 of making them.
Can I Use Egg Whites Instead of Simple Sugar?
Some people use a paintbrush to paint the violets with egg whites. That would make a good sticky base for the sugar but some people don't want raw eggs in the mix. So I used the syrup method.
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Candied Violets
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Save Print Pin Facebook TextIngredients
- 5 Tbsps water
- ¾ cup fine sugar divided ¼ cup and ½ cup
- violets fresh cut with stems
Instructions
- Heat water and ¼ cup sugar to dissolve sugar. About 2 minutes on high in microwave.
- Holding the violets by the stem duck them in the syrup and transfer them to a sheet of parchment paper on a plate.
- When all the violets are coated with the syrup and are on the parchment, sprinkle half the remaining sugar liberally over the violets. With tweezers turn the violets over and sprinkle with the remaining sugar.
- Allow the sheet to sit in a dark, cool place for at least 24 hours. The fridge is good. When they are dried, trim the stem as close to the blossom as possible. Store, sealed air tight in a cool dark place for up to a day or two.
Notes
- If you don't have fine sugar, pulse regular sugar in the food processor or blender until it is not as coarse. Do not let it get as fine as icing sugar or it will dissolve instead of crystalize on your flowers.
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