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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 appear syrupy. Cool. Store
in airtight containers with waxed paper between layers. *Be sure to use the
common wild purple violet, not the African violet (often grown as a houseplant).
Yield: 12 servings.
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |