These are the perfect garnish for any cake. They look so beautiful and will impress all of your guests at your next party.—Bernard Bellin, Franklin, Wisconsin
- 2 egg whites
- 1/2 cup sugar
- 6 dozen wild violets (including stems but not leaves), washed
- In a bowl, beat egg whites until frothy. Place sugar in a shallow bowl. Holding violets by the stem, dip one at a time into egg whites and then sugar, covering all surfaces.
- Place in a single layer on a waxed paper-lined baking sheet; snip off stems. Using a toothpick, separate petals to return to their original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes.
- Carefully remove violets to wire racks with a spatula or fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers for up to 1 week. Yield: 6 dozen.
Originally published as Candied Violets in Birds & Blooms April/May 1997, p55
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