Candied Violets
- 1/2 c -Water
- 1 c Sugar, granulated
- Almond extract;or rosewater
- Fresh violets or
- Fresh rose petals
These are decorations for desserts. Do NOT use African violets! Make a
syrup by stirring water into sugar in small saucepan. Boil till slightly
thickened; stir in almond extract to taste. Let syrup cool a little.
Place the violets, a few at a time into syrup. Make sure that they are
completely covered. Remove from syrup and place on wax paper to dry. If
syrup gets hard, reheat, adding a little more water. MAKES: 1 cup syrup An
alternative method of making candied violets is to coat petals with lightly
beaten egg white and sprinkle with fruit sugar.
syrup by stirring water into sugar in small saucepan. Boil till slightly
thickened; stir in almond extract to taste. Let syrup cool a little.
Place the violets, a few at a time into syrup. Make sure that they are
completely covered. Remove from syrup and place on wax paper to dry. If
syrup gets hard, reheat, adding a little more water. MAKES: 1 cup syrup An
alternative method of making candied violets is to coat petals with lightly
beaten egg white and sprinkle with fruit sugar.
