Best 2 Candied Violets Recipes
Candied violets are a delightful treat that adds a touch of elegance and beauty to any dessert or beverage. Whether you're looking to elevate your next party platter with a unique garnish or simply want to indulge in a sweet and delicate snack, candied violets are sure to impress. Made from fresh, fragrant violet petals, these delicate confections are surprisingly easy to create at home with just a few simple ingredients. So grab your aprons and prepare to embark on a culinary journey that will leave your taste buds dancing with delight.
Here are our top 2 tried and tested recipes!
CANDIED VIOLETS
Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.-Jeanne Conte, Columbus, Ohio
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.
Nutrition Facts : Calories 3 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS
Steps:
- Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
- In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
- Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.
Tips:
- Choose fresh, fragrant violets for candying. The best time to harvest violets is in the spring when they are in full bloom.
- Gently wash the violets and pat them dry. Make sure to remove any dirt or debris.
- Use a soft paintbrush to remove any pollen from the violets. This will help to prevent the candied violets from becoming bitter.
- Use a clean, sharp knife to cut the violets into small pieces. This will help the sugar to penetrate the violets more easily.
- Use a heavy-bottomed saucepan to make the candied violets. This will help to prevent the sugar from burning.
- Stir the candied violets constantly while they are cooking. This will help to prevent them from sticking to the bottom of the saucepan.
- Once the candied violets have reached the desired consistency, remove them from the heat and let them cool completely.
- Store the candied violets in an airtight container in a cool, dry place.
Conclusion:
Candied violets are a beautiful and delicious way to add a touch of elegance to your desserts, drinks, and salads. They are also a great way to use up extra violets from your garden. With a little time and effort, you can easily make your own candied violets at home.
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