How to Make Sugared Violets

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Wild violet season is a fleeting moment, occurring thru late April thru early May, this preservation technique crystallizes the flowers in a sugary coating, saving them for just a bit longer. Sugar coating is another classic preparation of freshly picked wild violet flowers. This technique takes time to dry, so if you are making these for a special occasion, plan accordingly and let dry overnight. These sugared violets add an elegant, Victorian Era touch when used as a garnish on cookies, cakes and baked goods. Or try adding onto the rim of a cocktail for a more tropical look. These candied flowers are a bit labor intensive and can feel tedious to create, however the result is spectacular and well worth the effort.

Materials

To make crystalized violets gather materials before hand, this process is part recipe, part craft. The sugaring of violets requires patience and time, but the results are long lasting (and delightfully delicious).

• Fine sugar; don’t use course sugar here, you want an even coating over the petals. If you can’t find fine sugar, make your own by pulsing granulated sugar in a food processor for 2-3 minutes.
• Wild Violets; use freshly picked flowers, stems removed.
• Egg white: this process calls for 1 egg white, whisked until frothy.
• Fine paint brush; use a clean, kitchen use only brush, you want a size that is big enough to pick up the whisked eggs whites, but not so large the delicate violets flowers become over saturated.
• Parchment paper: this is the best surface to lay your flowers over, after sprinkling with sugar. If you don’t have parchment paper, you can use wax paper instead. Just don’t use an uncover cutting board or plastic wrap. The egg white won’t dry properly and you will tear the petals when you go to lift the flowers after drying.

Sugar and Time

Sugar coated wild violets take time, a nimble painterly hand and of course a sprinkle of sugar. This recipe needs at least 12 hours to dry, so plan ahead if you are planning on using the sugared violets on a presentation centerpiece.

Where They Belong

These lavender hued, sugared coated delicacies are about as gourmet as it gets around here. I use sugared violet flowers on everything from cocktail garnishes to cake toppers, and of course they can be enjoyed (petal by sugar dusted petal) on their own. Pictured above is a crystallized violet on top of a soft violet panna cotta. The sugared flower garnish adds crunch, to the soft, set edible flower pudding.

Storing Wild Sugared Violets

Still Have Wild Violet Flowers?

Check out this full guide to all things violet. I have been using violets in recipes for years, this collection is just a few of the ways I utilize this edible flower in the kitchen; Wild Violet Recipes – Jelly, Sugared Flowers, Ice Cream and More.