If any of you have tried making these little delicate things, please let me know. I will create a link on this posting to your blog as well. It will be fun to share ideas.
Valerie at A Canadian Foodie has also made these sweet things. Check out her blog.
Candied Violets
1 large egg white
1/3 cup water
1 cup superfine sugar
Beat the egg white and water until frothy. If you cannot find superfine sugar, just give regular white sugar a whirl in your food processor and it will break it down finer.
Snip the flower from the stem and drop into the sugar. Gently sprinkle the sugar all over the flower and remove with a fork. Place on parchment paper to dry. These can be stored for several months if properly dried and put in an airtight container.
WordBanquet has a great post here. I hardly think you will be wanting to make 100 at one time!
This never even occurred to me!
ReplyDeletebuffalo> it's kind of a girly thing, so not surprised it never occurred to you!
ReplyDeleteThey look lovely. I've always wanted to make crystallised flowers...but never have!
ReplyDeleteThose are so pretty! I think my violets are done, though!!! Darn!
ReplyDeleteune très bonne idée, je ne l'ai jamais essayé mais ça me tente beaucoup
ReplyDeletebonne soirée
Sarah they are so lovely and ethereal... what a lovely idea!!!
ReplyDeletePretty!!! I've never made them, maybe I should give them a try.
ReplyDeleteDo they dry at room temperature or do you need to use a dehydrator?
ReplyDeleteThey are very pretty, don't think we will get any violets for a few months.
ReplyDeleteThis is the first time I visit your blog and I found so many things to learn from it!!
ReplyDeleteCongratulations
I have been missing reading your blog during this last crazy month or two of teaching in academia. I love candied violets and really, just about any edible flower. It is so nice to see another foodie friend finally post about these special delicacies from our gardens! Roz
ReplyDeleteI had no idea that you could do this. They are absolutely gorgeous!
ReplyDeleteStupid question: are they edible?
I got in touch with my feminine side once, and it was still pretty "Butch"....
ReplyDeletePam> I have heard that some violets are blooming all summer here. Wouldn't that be great!
ReplyDeleteButterfly & Fimere & Moogie> me too! this is my first attempt.
Deana> thank you. They weren't quite as tedious as I expected.
Michelle> room temp should be fine although if you live in a very humid climate it may take days. I live in a virtual desert so a couple of hours sufficed.
Hungry> mark your calendar!
Annie> welcome! Nice to have you stop in.
Bella> oh Bella, I have been missing some, too, with all the outside garden work I have to do.
B> not a stupid question, but yes they are edible. Violets, Johnny Jump Ups, Pansies are all edible.
buffalo> lol...I can imagine!
Beautiful Sarah! Violets are so beautiful - the true sign of spring aren't they!
ReplyDeleteJune> I was so happy to find them in my garden! I think there are a lot more than I realize.
ReplyDeleteCandied violets and even pansies make beeautiful Spring decorations on cakes, pies, etc. They taste good too:D
ReplyDeleteI need to try these! I think I have violets outside, if they haven't frozen to death today.
ReplyDeleteI love these and I do my own too - they are in my gallery - link at the top. Take a look at the similarities and the differences. LOVE them.
ReplyDelete:)
Valerie