Sugared Violets
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Sugared violets should be made a day ahead to allow for drying.
INGREDIENTS
Fresh violets, assorted colors*
1 egg white, lightly beaten
Granulated sugarCut each violet with a 1-inch-long stem just before sugaring. Dip small craft paintbrush into egg white and brush underside, then top side, of petals until coated. Using small spoon, holding violet over bowl, lightly sprinkle both sides of petals with sugar, shaking off excess and reserving sugar in bowl to use again.
Set sugared violets on wire rack placed over waxed-paper-covered tray to dry. When violets are completely dried, store in single layer in airtight container. (Sugared violets will keep indefinitely if properly stored).
NOTE - Many nontoxic flowers, such as pansies, cosmos, and wild roses, can be substituted for violets. Select flowers with only a few petals, since they are easier to coat and dry. (Flowers from florists may have been sprayed with insecticide and should not be eaten).