Just a day or two ago,
after returning home in the dark,
I walked up to get the mail and instantly knew
the violets are blooming.
They smell heavenly.
Sure enough, the next morning I looked out at a good patch of them.
It's amazing to me how every year they seem
to surprise me by showing up virtually overnight.
They are always the first flowers to brave
the possible cold of spring.
Always a welcome site, I have used them in making
a variety of delicacies
including jelly, adding them to salad,
or candied violets.
That being said, I thought I would share the recipe.
2 egg whites
1/2 cup sugar (I use fine but not super-fine)
6 dozen violets with stem but no leaves - washed
In a bowl, beat egg whites until frothy.
Place sugar in a shallow bowl. Holding flower by stem, dip one at a time
into egg whites then in sugar covering all surfaces.
Place in a single layer on a waxed paper lined baking sheet.
Snip stems. Using a toothpick, separate petals to return to their
original shape. Sprinkle sugar on any uncoated areas.
Dry in a 200 degree oven for 30-40 minutes or until sugar crystallizes.
Carefully remove violets to wire racks with a small spatula.
Sprinkle again with sugar if violets appear syrupy.
Cool, then store in an airtight container separated by waxed paper.
(or just eat them at this point:)
Keeps up to 1 week. (in fridge)
They are beautiful on cakes, cupcakes, or as a garnish to chocolate deserts.
This is not an original recipe of mine. It's been a part of my recipe box for about 100 years (I bust be about 112 years old by now:)
Credit goes to the mother of Bernie Bellin of Wisconsin.
Until next time,
Nimble Fingers and Even Stitches
I've seen them on cakes before but never eaten one. I didn't know that they would keep so long.ReplyDelete
Thank you Kathy. I hadn't specified that they do keep; however, if you live in a very humid area, they might get syrupy if left sitting out so should be kept in the refrigerator. I just went back and added that note.Delete
You have just made my day! I lived in Spain for 3 years. Candied violets or violetas are sold in Madrid and I love them. I never even thought to look for a recipe to make them myself! I would love it if you'd link up some of your creative posts at the Thoughtful Spot Blog Hop on my site today!ReplyDelete
I hopped:) Thanks for stopping by. I didn't know they made them in Spain. That's fun.Delete
I have never heard of candied violets-interesting recipe!ReplyDelete
I try just about anything once:) I don't put recipes in my recipe box unless they pass the test. This one I have held onto for some time.Delete
Thank you so much for posting such an interesting recipe. I think I've seen these at Williams Sonoma and they are so expensive to buy.ReplyDelete
It seems like anything that looks like it should be difficult is spendy. The only thing that it really takes is a little time.Delete
How lovely! These would be lovely decorations for a tea time.ReplyDelete
If you have a mild herbal tea, you can just pick some violets and set them on the tea right before serving. They will 'simmer' and add fragrance and flavor to the actual tea. But yes, with tea and candied is more satisfying to the sweet tooth:)Delete
I have never tried Candied Violets..........love those little blooms and looking forward to trying in tea. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!ReplyDelete
Kathy Shea Mormino
The Chicken Chick