Candied Violets

Just a day or two ago,

after returning home in the dark,

I walked up to get the mail and instantly knew

the violets are blooming.

They smell heavenly.

Sure enough, the next morning I looked out at a good patch of them.

It's amazing to me how every year they seem

to surprise me by showing up virtually overnight.

They are always the first flowers to brave

the possible cold of spring.

Always a welcome site, I have used them in making 

a variety of  delicacies

including jelly, adding them to salad,

or candied violets.

That being said, I thought I would share the recipe.

Candied Violets

2 egg whites

1/2 cup sugar (I use fine but not super-fine)

6 dozen violets with stem but no leaves - washed

In a bowl, beat egg whites until frothy.

Place sugar in a shallow bowl.  Holding flower by stem, dip one at a time

into egg whites then in sugar covering all surfaces.

Place in a single layer on a waxed paper lined baking sheet.

Snip stems.  Using a toothpick, separate petals to return to their

original shape.  Sprinkle sugar on any uncoated areas.

Dry in a 200 degree oven for 30-40 minutes or until sugar crystallizes.

Carefully remove violets to wire racks with a small spatula.

Sprinkle again with sugar if violets appear syrupy.

Cool, then store in an airtight container separated by waxed paper.

(or just eat them at this point:)

Keeps up to 1 week. (in fridge)

They are beautiful on cakes, cupcakes, or as a garnish to chocolate deserts.

This is not an original recipe of mine.  It's been a part of my recipe box for about 100 years (I bust be about 112 years old by now:) 

 Credit goes to the mother of Bernie Bellin of Wisconsin.

Until next time,

Nimble Fingers and Even Stitches