How to Make Sugar Candied Violets
Britain: the home of flower-power. Violets, or ‘viola’, are heart-shaped flowers with a distinctive purplish appearance, favoured in gardens across the country. We Brits love all things botanical – but did you know you can incorporate violets into your baking too? Sugar candied violets are preserved using egg whites and sugar (or water with crystalised sugar) – and are perfect for botanical bakes!
You Will Need:
- Violet Flowers (pesticide-free)
- 1 Large Egg (egg white only)
- 1 tsp of Water
- Fine Sugar
- Spray Bottle
- Kitchen Roll
- Fine Paintbrush
- 2 x Little Bowls
- Baking Paper
METHOD: Quick & Simple Edible Violet Flowers
- Place your violets in a sieve and gently spray them with water using a spray bottle. Then, leave the violets to dry on a piece of kitchen roll; ensure they’re spaced out.
- Break the egg and separate the egg white into a bowl. The egg yolk isn’t required. You want the egg white to be at room temperature.
- Using a fine paintbrush, coat each violet with egg white; make sure they’re entirely covered.
- Sprinkle fine sugar over each violet. Again, make sure they’re fully covered.
- Snip off the stem of each violet, and then spread them out on a sheet of baking paper to set for at least 24 hours. Once dry, store them in an airtight container or use them as edible decorations on cakes.
Optional Egg-Free Version:
- Put your violets in a sieve. Using a spray bottle filled with water, gently spray them. Space them out on a piece of kitchen roll and leave them to dry.
- In a saucepan, heat sugar, water and almond extract until the sugar has dissolved.
- Using a pair of tweezers, submerge each violet into the sugar water. Remove from the saucepan and set aside on a sheet of wax paper. Then, sprinkle fine sugar over each one, making sure they’re fully covered.
- Cut off the stems of the violets and then spread them out on a sheet of wax paper to set. Once dry, store the edible violets for future use or use them to garnish cakes.