Ingredients for Candied Violets
- ½ cup water
- 1 cup granulated sugar
- 1 teaspoon almond extract
- Approximately 20-25 fresh violets, thoroughly cleaned and dried
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How to Make Candied Violets
- In a small saucepan, combine 1 cup granulated sugar and ½ cup water.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely.
- Reduce heat to low and simmer for 5-7 minutes, or until the syrup slightly thickens and reaches a light syrupy consistency (it should coat the back of a spoon).
- Remove from heat and stir in 1 teaspoon almond extract.
- Allow the syrup to cool slightly, until it's just warm to the touch.
- Gently place the violets, a few at a time, into the warm syrup, ensuring they are fully submerged.
- Let the violets soak in the syrup for about 2-3 minutes, ensuring they are completely coated.
- Carefully remove the violets from the syrup using a slotted spoon or tongs and place them on a sheet of wax paper to dry completely. This may take 1-2 hours. Avoid stacking them.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
798g
Fat
0g
Carbs
66g
