Candied Violet Flowers is a traditional British recipe for a classic method of preserving wild sweet flowers for use in salads and cake decorations by coating in egg wash and dipping in sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Candied Violet Flowers.
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Ingredients:
A generous handful of fresh wild sweet violet flowers
1 egg white
1 tsp rosewater
caster sugar to coat
Method:
Whisk together the egg white and rosewater until thoroughly mixed. Take the violet flowers, one at a time, then use a very soft brush (a paintbrush is ideal) to coat the flower with the egg mix.
Dip in caster sugar so it's completely covered then set on a tray covered with greaseproof (waxed) paper and set aside to dry overnight. The following day store in an air-tight jar.
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