How To Make Candied Violets
originally published May 2018
While the weather continues to play peek a boo between the last remnants of cool air and the onset of spring, dots of purple across my lawn are a sure sign of the season. Yes, the violets are here, friends.
In past years, this has meant violet syrup. The task of gently plucking them from the grass, a tedious endeavor, results in a syrup that captures the taste of spring to infuse into sodas, cocktails, jams, and cakes. Another favorite project, albeit it one that requires a reserve of patience and time, is making candied violets.
The process is easy, really. It's just not something you can rush, yet with the mindset and commitment to time, even a nine-year old can do it. Last week I was sitting in the back porch, making candied violets and Virginia asked to help. Actually, she said, "Mama, why don't you let me do this so you can start dinner".
All you need to make your own candied violets is an egg white, caster sugar, a fine-tipped paint brush, and freshly harvest wild violets (not African violets, they're not edible). As for the caster sugar, it's simply superfine sugar, and worth the effort to search for, as regular granulated sugar will weigh the delicate flowers down. You can opt to give some regular sugar a whizz in the food processor for a finer texture—I've done so myself in a pinch, but prefer caster sugar (I use this one from India Tree).
At first, softly brushing each petal with a thin coat of egg white will seem tedious, bordering on insane. Then you fall into a meditative groove, at least that's what happens to me. Watching the sugared violets fill a waxed paper lined tray reminds me the slow-going work is indeed progressing, and leaves me excited to use them for the main reason I began the whole project—to decorate my daughters' birthday cakes.