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Recipe
Candied Violets Recipe is perfect for a Spring project with children. They can be used to decorate cakes, cupcakes and any type of pudding. You can use the violets from your own garden if you don't use any chemical treatment.
Jump to:
- What is the violets festival?
- How to use candied violets
- Violet edible gifts
- Variation
- 📋Homemade Candied Violets
What is the violets festival?
On the French Riviera, Spring is announced in March when violets start blossoming all over the gardens.
At the renowned Violets Festival in Tourettes-sur-Loup you can eat them in different ways: ice cream, jam, jelly, candy.Tourettes-sur-Loup is just across the valley from our garden and the seeds must have spread naturally.
You can find violets everywhere!
This year my son Francesco decided to have our own Violet Festival in our garden.So he started a treasure hunt searching around the garden to find as many as he could.
I must say he was successful, having found enough to get a project going: 2 oz -50 gr of violets with a nice intense perfume.We do not use any chemical treatment in our garden, so our violets are safe to eat.
Francesco loves sweets, so he decided to make candied violets.
The petals are very delicate and a hot caramel would ruin the beauty of the flower.So violets cannot be caramelized.
As I wanted to keep them intact for decorating cakes, I decided to use a method that would preserve them, and here is the recipe.
For 2 oz - 50gr of violets we used:
- 1 egg white
- caster sugar
I did not use icing sugar as I wanted a nice crystal effect.
- Picked the flowers with long stems so you can hold them without damaging them.
- Prepared a bowl full of freshwater and rinsed the flowers one by one.
- Placed them on a cloth to dry, not under the direct sun, but on the kitchen counter
- Slightly whisk the egg white and with a brush, spread the egg white inside and outside the flower
- Lay them on a parchment paper and removed the stems.
- Sprinkle the flowers with castor sugar and let them dry out in a warm and dark place for a couple of days.
- Once dried store them in an airtight container covering them with sugar.
How to use candied violets
Having such a beautiful color and scent, I decided to use them to decorate a Swiss Roll Sponge. To contrast the color as well as the flavor, I filled it with buttercream and sprinkled with pistachios. You can also use them to decorate the Almond Meringue and Butter Cream Cake.
Violet edible gifts
You can make some nice edible gifts with your candied violet, although they should be used within the week.
Another edible gift you can make with violets is homemade violet liqueur, a perfect paring with candied violets.
Variation
Here are more candied edible flowers you can make:
- Nasturtium Capucines: papery taste
- Begonia: bitter taste
- Agastache: anise taste
- Tulbaghia: garlicky taste
Here more recipes with edible flowers:
- Acacia fritters
- Fried zucchini flowers
Enjoy your own Violet Festival!
If you are making this Homemade Candied Violets, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Homemade Candied Violets
Candied Violets Recipe perfect for a Spring project with children.
Prep Time 40 minutes minutes
⏲️Total Time 43 minutes minutes
Servings: 3 jars
Print Rate Save
Author: Laura Tobin
Ingredients
- 2 cup violets
- 1 egg white
- caster sugar
Equipment
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Instructions
Pick the flowers with long stems so you can hold them without damaging them.
2 cup violets
Prepare a bowl full of fresh water and rinse the flowers one by one.
Place them on a cloth to dry, not under the direct sun, but on the kitchen counter.
Slightly whisk the egg white and with a brush spread it inside and outside the flower.
1 egg white
Lay them on a parchment paper, remove the stems.
Sprinkle the flowers with castor sugar and let them dry out in a warm and dark place for a couple of days.
caster sugar
Once dried store them in an air tight container covering them with sugar.
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Notes
Tips for making candied violets
- Make sure the violets are picked from gardens with no chemical treatments
- Hot caramel would ruin the beauty of the flower
- For anice crystal effect use normal sugar, not icing sugar
- Picked the flowers with long stems so you can hold them without damaging them.
- Do not place the violets to dry under the direct sun
- Store them in an airtight container covering them with sugar
Nutrition
Calories: 280kcal
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Reader Interactions
Comments
Jillian
So many options for these! So pretty!Reply
Laura
thank you
Reply
Ginny
How lovely. I just saw this cake roll recipe the other day. It looks delicious and so nice with the crystallized violets.Reply
Laura
Thank you Ginny
Reply
Annie @ Annie's Noms
Wow, I never realised it was so easy to make your own crystallized flowers! These look so pretty and would be the perfect finishing touch to so many bakes!Reply
Laura
it is, the secret is not to pick too many violets otherwise it will take ages
Reply
Hannah Hossack-Lodge
These are so pretty! Such a lovely idea and perfect for decorating cakes 🙂Reply
Laura
thank you, it is a nice project
Reply
Helen of Fuss Free Flavours
I have never considered the process of crystallizing violets, and see that it requires a lot of patience. But the results are worth it, they are so lovely to add as decoration.Reply
Laura
it does require a lot of patience, I always look for little helpers
Reply
Alice
My violets have no scent at all! Are they the wrong kind?Reply
Laura
Difficult for me to say as I don't see them but mine don't have a strong scent either. They grow naturally in my garden
Reply