Save on Pinterest

Sugar Glazed Violets

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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    6 dozen

Ingredients

  • 2 large egg whites
  • 1/2 cup sugar
  • 6 dozen wild violets (including stems but not leaves), washed

Directions

  • 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.
Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the African houseplant, which is inedible.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • LizCav
    Jul 30, 2011

    can you freeze these? i am thinking of using them for a wedding...