Victorian Candied Wild Violets

 



The violets are popping up! These are the tiny wild flowers that are purple, yellow, or white and quite fragrant. They taste great too. To celebrate and preserve those precious first moments of spring, you can candy them. They keep for years if stored properly and still taste and smell delicious. They also keep the same vibrant color. My daughter Ginger has a May birthday and we like to candy a bunch of these to add to her birthday cake for decoration. They are super easy to make and a great project to do with kids. If they can hold a paintbrush, they can paint a violet. You might need to help with the sugar part though.

You will need:

Freshly picked violets that are completely dry and free of dirt.
Small paint brushes
1 egg white (know your egg white source is safe)
tsp water
Sugar*
Parchment paper
Baking sheet

Whisk one egg white with 1 tsp of water in a small bowl until frothy.
Holding the violet flower by it's stem, brush the egg white mixture onto the entire flower.
Some use tweezers to hold the little stems of the violet flowers, but I find that I can hold them just fine with my fingers.
Using a small spoon, gently sprinkle all surfaces with sugar dust. Or fill a salt shaker to sprinkle them.
Carefully place each flower onto the parchment paper lined baking sheet

If you live where it is dry like we do, you can leave these out overnight and they will dry on their own. Or you can put them in a 200 degree oven or food dehydrator until the sugar dries - about 30 minutes. Transfer to an airtight container and store until you need them. Decorate cakes, cupcakes, or lemonade - adorn easter baskets - serve them with honey and fresh cheese.

*I like to use some of our vanilla sugar for this, but any sugar will do. To make vanilla sugar, scrape the little seeds out of the vanilla pod into a cup of granulated white sugar. Whirl in a food processor or blender to make the sugar super fine. Let sit for at least 2 weeks. Use this sugar for whipping cream, to dust on strawberries, a cup of coffee, or these flowers.

Recipe created by Jody Berry
Wild Carrot Herbals.