Candied Violets Recipe

Read reviews (1)

Rate recipe

Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.—Jeanne Conte, Columbus, Ohio

[X]

Rate Candied Violets Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Candied Violets Recipe

Prep: 20 min. Bake: 30 min.

Yield: 12 Servings

20 30 50

Ingredients

2 egg whites
Sugar
1 large bunch wild violets (including stems), washed

Directions

In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers. Yield: 12 servings.

Editor's Note: Be sure to use the common wild purple violet, not the African violet (often grown as a houseplant).

Nutritional Facts 1 serving (1 each) equals 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 9 mg sodium, trace carbohydrate, 0 fiber, 1 g protein.

Originally published as Candied Violets in Taste of Home February/March 1993, p19