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Candied Violets
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2 egg whites
Sugar
1 large bunch wild violets (including stems), washed
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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |