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!
You are viewing a single comment's thread from:
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!!!