Sign Up for the Recipe Publishing Newsletter
Delicate Candied Violets Appetizers
Candied violets are beautiful appetizers, both in their soft and floral flavor and the way they look. You can serve them on their own or to garnish coulis or cake. Only use perfect flowers because their appearance is part of their charm.
If you are looking for fancy appetizer recipes to serve alongside your seafood appetizers, shrimp appetizers and holiday appetizer recipes, these beautiful candied violets are very fancy and very elegant. You can use them to decorate salads or little tarts. You can use them to decorate desserts or you can simply arrange them in a bowl or on a plate for people to admire and taste. If you are looking for something unusual to serve, this recipe for candied violets fits the bill.
Only use flowers that you are sure are free from pesticides. Do not dry the flowers in the direct sun because they will wilt instead of setting. You can keep candied violets for up to a month after making them, stored in an airtight glass container. Put a baking paper layer between each layer of violets so they do not stick to one another and keep them in a cool and dry place.
Beautiful Candied Violets
Ingredients -
20 violet flowers with stems
1 cup white sugar
½ cup water
1 teaspoon rosewater or ¼ teaspoon almond extract (optional)
Confectioners' sugar
Preparation:
Gently wash the violets, using a gentle water spray over violets in a sieve.
Let them dry on a paper towel.
Heat the sugar and water until the sugar dissolves, then add the rosewater or almond extract if you are using it.
Dip each flower in the syrup with tweezers.
Set the violets on wax paper and dust them with confectioners' sugar.
Snip the stems off and layer the flowers on wax paper to set.
Move them somewhere cool so they can finish setting.
(Makes 20)
