violets were a candy delicacy of the 19th century.They are still a delicacy and are great for serving in country cafés, home afternoon teas and candy stores.
Step 1: Don't wash the flowers too much.
The violets are sitting in a sieve.To make it easier to handle the flowers, leave the stems on the violets.
Step 2: Leave on a kitchen paper towel, wire cake rack or sheet of plastic wrap to dry.
Step 3: Allow the egg white to warm up in the room.
Step 4: Use a fine brush to paint flowers.
Make sure the flowers are completely covered.You can collect drips by covering a piece of greaseproof paper or plastic wrap.
Step 5: Each flower should be dusted with a small amount of fine sugar.
Make sure the flowers are covered in sugar.
Step 6: The stems have to be removed.
Cut the stems with scissors.
Step 7: Greaseproof paper or baking paper can be used to set the sugar-coated flowers.
If the paper is sitting over a wire cake rack or chopping board, it will make moving the flowers easier.The flowers should be moved to a place that is warm and dry.
Step 8: The flowers should be dried for at least 24 hours.
Step 9: When sugar is completely dissolved, heat the water.
When you are dissolving the sugar, add the extract or rose water.
Step 10: Each flower should be dipped in a liquid sugar mixture with a pair of tweezers.
Dust with sugar on wax coated paper.Make sure the flowers are covered in sugar.
Step 11: The stems should be removed.
Cut the stems with scissors.
Step 12: Put the flowers on wax paper to set.
The flowers should be moved to a dry place.
Step 13: The flowers can be dried.
Step 14: Store for a while.
Store in a container.To prevent the candied violets from sticking together, place a layer of baking paper between each layer.Keep out of the sun.
Step 15: Give it a go.
The violets are ready to serve.They can be used as a treat on their own or as an adornment next to a slice of cake and coulis.