Candied Violets Recipe (Sugared Violets)
By Alicia Meek, Wild Violet Sugar
Candied violets are one of the most enchanting ways to preserve the fleeting beauty of these delicate spring flowers. With just a few simple ingredients, you can turn fresh violets into shimmering edible decorations perfect for cakes, cookies, and desserts. Whether you’re adding a touch of whimsy to afternoon tea or elevating a homemade treat, these sugared violets bring a little wild beauty to any creation.
Ingredients
- About 4 dozen fresh violet flowers, stems attached
- 1 egg white (or ¼ cup aquafaba for a vegan option)
- ½ cup (100 g) superfine sugar or purple sanding sugar
Instructions
- Prepare the Binding Mix
In a small bowl, lightly beat the egg white (or aquafaba) with a fork until frothy — about 30 seconds. This will act as the “glue” to hold the sugar onto the petals. - Coat Each Violet
Working one flower at a time, use a small clean paintbrush to gently brush a thin layer of the egg white or aquafaba onto both sides of each petal. - Sugar the Flowers
Hold each flower over a bowl of sugar and sprinkle sugar over the petals using a spoon, ensuring the entire flower head is evenly coated. - Dry the Flowers
Place each sugared flower onto a sheet of parchment or wax paper, then carefully pinch off the stem. Repeat the process for all the flowers. - Drying Process
Let the candied violets air dry for at least 24 hours in a warm, dry place. If you prefer, you can speed up the process using a dehydrator on the lowest setting. - Store for Later
Once fully dry, gently place the candied violets into an airtight container lined with a paper towel for cushioning. Store them in a cool, dry spot until ready to use.
Notes
- Properly dried and stored, candied violets can last for several months.
- For extra protection, you can add a food-grade desiccant packet to the container to help prevent moisture from creeping back in.
- To make your own superfine sugar, pulse regular granulated sugar in a food processor a few times until fine but not powdered.
- Aquafaba (the liquid from canned chickpeas) works beautifully as a vegan substitute for egg whites.
Alicia Meek 