Candied violets

Yield: 1 servings

Measure Ingredient
½ cup -Water
1 cup Sugar, granulated
\N \N Almond extract;or rosewater
\N \N Fresh violets or
\N \N 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.

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