Candied violets transform delicate, edible flowers into shimmering, sweet decorations that add a touch of elegance to any dish. By simmering fresh violets in a simple sugar syrup, you preserve their vibrant color and subtle floral aroma while creating a crunchy, crystalline coating. These treats are perfect for adorning cupcakes, cakes, or even champagne cocktails. The process is simple yet rewarding, resulting in a beautiful edible garnish that looks sophisticated but is surprisingly easy to make. Ensure you use organic violets that have not been sprayed with pesticides, as they are consumed directly. The result is a visually stunning and delicious accent to spring menus and special celebrations.
Candied Violets
Description
Candied violets transform delicate, edible flowers into shimmering, sweet decorations that add a touch of elegance to any dish. By simmering fresh violets in a simple sugar syrup, you preserve their vibrant color and subtle floral aroma while creating a crunchy, crystalline coating. These treats are perfect for adorning cupcakes, cakes, or even champagne cocktails. The process is simple yet rewarding, resulting in a beautiful edible garnish that looks sophisticated but is surprisingly easy to make. Ensure you use organic violets that have not been sprayed with pesticides, as they are consumed directly. The result is a visually stunning and delicious accent to spring menus and special celebrations.Ingredients
Directions
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Select fresh, edible violets, ensuring they are organic and free from pesticides. Do not use African violets as they are toxic.
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Gently rinse the violets to remove any dirt and pat them completely dry with paper towels.
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In a small saucepan, combine the water and granulated sugar over medium heat.
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Stir continuously until the sugar is fully dissolved and the mixture begins to boil.
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Reduce heat slightly and simmer until the syrup thickens slightly and coats the back of a spoon.
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Remove the saucepan from the heat and let the syrup cool for a few minutes so it is warm but not boiling.
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Gently place the violets into the warm syrup, ensuring they are fully submerged.
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Let the violets soak in the syrup for about 10-15 seconds to absorb the sweetness.
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Carefully remove the violets with a slotted spoon or tweezers.
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Place the candied violets on a sheet of wax paper or parchment paper in a single layer.
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Allow them to dry completely at room temperature until the coating becomes crisp and shiny.
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Store in an airtight container if not using immediately, and keep away from moisture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 232.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 0.0g0%
- Sugars 60.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
