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Sugar Glazed Violets Recipe

Sugar Glazed Violets Recipe

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. YIELD:24 servings


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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Recipe Note

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.

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Reviewed Jul. 30, 2011

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

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