{"id":34000,"date":"2014-05-06T13:09:27","date_gmt":"2014-05-06T17:09:27","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=34000"},"modified":"2022-02-22T17:36:59","modified_gmt":"2022-02-22T22:36:59","slug":"candied-violets","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/candied-violets\/","title":{"rendered":"Candied Violets"},"content":{"rendered":"\n

Violets pop up all over my yard every year at this time, and I’m always extremely excited when they do. Violets are edible<\/a>, and though picking them can be a little painstaking, I really enjoy eating and making things with the delicate purple beauties. Yesterday, I made candied violets<\/strong>.<\/p>\n\n\n\n

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Elena Elisseeva\/Shutterstock<\/figcaption><\/figure><\/div>\n\n\n\n

As I mentioned above, violets are delicate…fragile. If your lawn is similarly dotted, and you’d like to use them in a recipe, plan to do so right after you pick them (otherwise they will wilt). <\/p>\n\n\n\n

I decided to make just a small amount of sugared violets, so I didn’t pick that many flowers. If you want to make lots of candied flowers, or perhaps a syrup or jelly with your violets, you’ll need to pick quite a few.<\/p>\n\n\n\n

\"violet<\/figure><\/div>\n\n\n\n

To make candied\/sugared violets, all you need is the flowers, some sugar (I used organic sugar), and something to get the sugar to adhere to the flowers. Generally, I would use beaten egg white, but since I wanted these candied violets to be vegan, I used a slurry of flax seeds and water: approximately 1 tablespoon ground flax mixed with 3 tablespoons water. The mixture was somewhat thick so I did add a little more water as I was working.<\/p>\n\n\n\n

Superfine sugar is the best type of sugar to use for candied flowers: you can whir regular (or organic) sugar in a food processor to make it finer, if you like.<\/p>\n\n\n\n

\"violet<\/figure><\/div>\n\n\n\n

Use a tiny paintbrush to paint each flower with the binder (egg white or vegan egg substitute), then dip the flower into the sugar. <\/p>\n\n\n\n

I didn’t paint both sides of each flower (I think I will do so next time, though). I found it easiest to deal with each flower by placing them on one of my fingers for the painting\/sugar dipping. <\/p>\n\n\n\n

I didn’t leave the stems attached to all my violets when I plucked them but you can certainly do that, then snip them off after the flowers are fully dry.<\/p>\n\n\n\n

\"candied<\/figure><\/div>\n\n\n\n

I was in a bit of a hurry when I was making these, and not terribly concerned about coating the whole surface with binder\/sugar. So maybe you could say my violets are “crystallized” rather than candied because they’re dusted with less sugar. <\/p>\n\n\n\n

In any case, once the flower is coated with the amount of binder\/sugar that you want, place it on a piece of parchment paper. Put the candied flowers in an out-of-the-way place so they can dry overnight, or speed the drying by placing the parchment paper on a baking tray in a 200 degree F. oven for 13-15 minutes or so. Don’t over-dry the candied flowers or they’ll become brittle and may break apart when you use them. <\/p>\n\n\n\n

Candied violets make a beautiful decoration for cakes, cupcakes, and other pastries. Other ways to use violets: make a floral butter or pesto, or add to salads or beverages.<\/p>\n\n\n

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Candied Violets<\/h2>\n
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To make candied\/sugared violets, all you need is the flowers, some sugar, and something to get the sugar to adhere to the flowers. Candied violets make a beautiful decoration for cakes, cupcakes, and other pastries.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Condiment<\/span><\/div><\/div>\n
Servings: <\/span>0<\/span><\/div>\n\n\n\n