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.

Lilac Sugar

Lilacs are in bloom for such a short period of time and I simply adore them. I have cut them to bring into the house. But did you know they are an edible flower? I could make lilac jelly or simple syrup to make a lilac lemonade. But my kitchen time is limited at the moment and I have chosen to simply make lilac sugar. The bouquet of the lilacs will be absorbed by the sugar and this can be used with sugar cookies or other desserts.

Pull the blossoms from all the green parts and discard green parts. Wash and dry. I used my lettuce spin dryer and then laid them out on a pan for a couple of hours. Toss with sugar and put in a jar with a tight lid. I will let this sit for about a month.

UPDATE: I didn't have the patience to wait until the washed blossoms were completely dry so now I have very crystalline sugar. I am going to keep it (why not?) and whiz it in the blender. Now I have unwashed lilac blossoms pulled from the green parts in a jar of sugar. Only one bug so far!

Then let your imagination run wild. Floral scented sugar has so many interesting applications. Think about tea!

Candied Violets

I am thrilled to find tiny violets in my back garden.  It is early and things are still growing so I am hoping I will have lots of these delicate little flowers.

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.

When picking the violets, leave the stems in tact.  Dip the flower into the egg mixture and with a little brush, carefully wipe off any excess liquid.

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!