Candied Violets

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The most important rule to keep in mind is this: you can only eat flowers that you have grown yourself (or your own grandmother). This is the only way to guarantee that the plant has not been watered, fertilized, or sprayed with any inedible chemicals. The day before harvesting, the flowers can be sprayed with boiled water to remove dust. Fully dried candied flowers can be transferred to a clear jar and stored in the refrigerator for six months; at room temperature, they last for three months. You can add vanilla, cinnamon, or cardamom to the jar with the flowers.

Ingredients

Sugar - 3.5 oz
Lavender flowers - 1.8 oz
Egg white - 1 piece

Step by Step guide

Step 1

Gather suitable flowers from your grandmother and carefully cut them from the stems close to the bloom.

Step 2

You need very fine sugar. You can take regular granulated sugar and grind it slightly in a coffee grinder. To finish the preparation, separate the egg white from the yolk.

Step 3

Dip each flower in the egg white and remove the excess from the petals.

Step 4

Place a layer of sugar on a plate, then add the flowers and dust them well with sugar on top. Let them sit for a couple of minutes and carefully remove the flowers one by one, shaking off the excess granules.

Step 5

The sugar coating should be slightly moist and as thin as possible. Place the finished sugar-coated flowers on a baking sheet and put them in an oven preheated to 140°F for 2–3 hours. The sugar coating will harden and become translucent, clearly revealing the bright color of the violets.