Yield: 1 servings
|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.