Cooking Classes

21.4.17

Spring and Candied Violets


I remember that as a child violets were one of my favourite flowers. We most often found them growing in virgin prairie grass in wooded areas. They are such a delicate sweet flower.

Years later I found candied violets at Harrod's in London and purchased a little packet of them. I don't know how you can even compare these hard candies to the delicate woodland flower. I tried to love the candies but I couldn't.

About seven years ago I moved back to Saskatchewan and purchased a little 1960's bungalow in a mature neighbourhood of a small prairie city. To my delight violets were growing in my backyard. That is the first time I candied my own. They have a delicate flowery fragrance that carries well through drying.

Candied Violets

dried egg powder
water
violets
small artist's paint brush
parchment paper
fine granulated sugar
scissors

Pick the violets with their long stem. Be sure to pick from an area that has not been sprayed with chemicals.


Mix about a tablespoon of dried egg powder with a tablespoon or more of cold water until the powder is completely dissolved.

Dip the flowers into the egg mixture by holding onto the stem. Gently remove any excess egg white with the artist's brush. Clip the flower from the stem with scissors and drop it into dish of sugar. Coat flower with sugar and place on parchment paper to dry.

Dry completely, about 24 hours. Store in an airtight container for up to a month.

Use as a garnish on cupcakes, cakes and ice creams and other desserts. They are edible.


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