Ooh, do you heat them in sugar water until the water evaporates?
I've tried making my own sugar ginger but gave it up.
Candied violets would be beautiful at a spring wedding banquet. Must learn to make pretty things (edible too, an added bonus) for my table. Must get dinner guests to my table. Must learn to cook again... all my old favorites and specialites (pie crust from scratch! Crescent rolls! I did it all) are gone, gone from my life, and I just haven't sustained the charitable spirit of baking these things for others who can eat them when I cannot....
I think you dip them in egg white and then sugar and let them dry. It's very easy as I recall. And they are spectacularly beautiful. Great for your cakes!
Egg white. Eh. I'll find another way. Dang, that's a lot of sugar for only 20 violets
Sugar and water version (no egg-white):
Violet flowers, at least 20 in excellent condition with stems still attached, untreated with chemicals
1 1/2 cup water
1 cup granulated sugar
1/4 tsp almond extract or 1 Tsp rosewater (optional)
Caster/fine sugar (to sprinkle)
They are buried in the sugar, it doesn't stay on them. They're just dusted with it when you take them out. Idk if you need that almond or rose flavoring, or the castor sugar. Did it say how long you leave them in there? They are dry, like candies, when done. So pretty!!!
Ooh, do you heat them in sugar water until the water evaporates?
I've tried making my own sugar ginger but gave it up.
Candied violets would be beautiful at a spring wedding banquet. Must learn to make pretty things (edible too, an added bonus) for my table. Must get dinner guests to my table. Must learn to cook again... all my old favorites and specialites (pie crust from scratch! Crescent rolls! I did it all) are gone, gone from my life, and I just haven't sustained the charitable spirit of baking these things for others who can eat them when I cannot....
I think you dip them in egg white and then sugar and let them dry. It's very easy as I recall. And they are spectacularly beautiful. Great for your cakes!
Egg white. Eh. I'll find another way.
Dang, that's a lot of sugar for only 20 violets
Sugar and water version (no egg-white):
Violet flowers, at least 20 in excellent condition with stems still attached, untreated with chemicals
1 1/2 cup water
1 cup granulated sugar
1/4 tsp almond extract or 1 Tsp rosewater (optional)
Caster/fine sugar (to sprinkle)
They are buried in the sugar, it doesn't stay on them. They're just dusted with it when you take them out. Idk if you need that almond or rose flavoring, or the castor sugar. Did it say how long you leave them in there? They are dry, like candies, when done. So pretty!!!