Candied Violets
Ingredients
Directions
Dissolve the sugar in a little water and boil until it threads.
Set aside to cool slightly.
Dip the fresh violets in the syrup and sprinkle with confectioner's sugar.
Lay the dipped violets in dry sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms a syrup that coats the violets and dries into a crisp, sweet shell.
- Fresh double violets
- The flower being preserved; its petals hold the syrup coating and give the candy its look.
- Confectioner's sugar
- Dusts the syrup-coated violets so they stay separate and have a dry, matte finish.
The step that matters
Boiling the syrup until it threads. The syrup's sugar concentration decides how it sets. Boiled too little, the coating stays sticky and the violets stay tacky. Boiled too long, it turns hard and brittle and can crystallize unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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