Candied Viola’s or Violets
Ann M. Evans

I made these viola’s with my friend Jamie Buffington, but more often at home, I use the violets that grow in my rose garden. Any edible flower can be candied and uses the same process.

24 viola or violet flowers, with stem on
1 cup superfine sugar
1 egg white
1 – 2 small paint brushes, such as used for water color (1/4 to ½ inch)

Clean the flowers by soaking them in room temperature water in a large bowl.

Remove flowers by hand and lay flat on a cotton kitchen towel to absorb the water as it drains from the flowers. Let air dry for 24 hours, or, pat dry with a cotton flour sack, or other light, kitchen towel. Each flower petal must be completely free of water.

Separate the egg white and place in a small bowl. Beat by hand with a fork until just frothy. This will make it easier to paint on the flower petals.

Place the sugar in a wide mouthed bowl. Line a baking sheet with parchment paper.

Dip the paintbrush in the egg white mixture and pick up a flower by the stem. Carefully paint each petal, front and back.

Holding the flower over the sugar bowl and, using your fingers, use a spoon to gently sprinkle sugar over the petals, ensuring that every part of the petal, front and back, is covered.

Holding the flower by the stem, carefully shake off any excess sugar and place the flower on top of the parchment paper. Let sit over night to thoroughly dry. Flowers will be hard to the touch. Keep the stems on through storage and remove prior to use.

Store the flowers in a glass container, or tin, using a layer of parchment paper to separate layers of flowers if you are stacking the flowers. Store in a cool, dry place. Candied flowers will keep up to 6 months.