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Candied Violets

I am thrilled to find tiny violets in my back garden.  It is early and things are still growing so I am hoping I will have lots of these delicate little flowers.



If any of you have tried making these little delicate things, please let me know.  I will create a link on this posting to your blog as well.  It will be fun to share ideas.



Valerie at A Canadian Foodie has also made these sweet things.  Check out her blog.



Candied Violets


1 large egg white

1/3 cup water

1 cup superfine sugar



Beat the egg white and water until frothy.  If you cannot find superfine sugar, just give regular white sugar a whirl in your food processor and it will break it down finer.



When picking the violets, leave the stems in tact.  Dip the flower into the egg mixture and with a little brush, carefully wipe off any excess liquid.



Snip the flower from the stem and drop into the sugar.  Gently sprinkle the sugar all over the flower and remove with a fork.  Place on parchment paper to dry.  These can be stored for several months if properly dried and put in an airtight container.



WordBanquet has a great post here.  I hardly think you will be wanting to make 100 at one time!

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