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Candied Violets Recipe

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This recipe for Candied Violets, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Rinne

Category:
Category:

Ingredients:  
Ingredients:  
1 egg white
1/2 tsp. water
super fine sugar
freshly opened violets

Directions:
Directions:
Pick violets when freshly opened. Wash gently. Shake dry. Beat egg white slightly; add water. Using small water color brush, brush mixture on both sides of violets. Shake super fine sugar over the blossoms through a salt shaker. Place on waxed paper; allow to dry at least 1 day in place free from moisture. Store in covered tin.

Personal Notes:
Personal Notes:
Used this to decorate Dad's last birthday cake at our home.
Dark violets give best results.
If you do not have super fine sugar, process regular white sugar in food processor for a few pulses.
I have also used powdered egg whites.

 

 

 

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