How are candied violets made and how are thet preserved?!
How are candied violets made and how are thet preserved?
Answers:
Here's how you do it:
beat some egg whites lightly (one egg white to +/- 30 violets)
brush eggwhite on both sides of each violet, then sprinkle the back of each violet *heavily* with fine granular sugar (put regular sugar in a blender to make "fine").
lightly sprinkle the front of each violet with the fine sugar.
lay the violets face up on wax paper for about one hour or until stiff enough to move to a clean piece of wax paper.
let the violets dry in a warm well ventilated room / place for as long as you can stand it (or up to two (2) weeks).
Source(s):
http://www.sccs.swarthmore.edu/users/00/...
All you do is make that really stiff frosting that dries like glass.make your violets and let them dry store in a cushioned tray or box that won't get squashed.You can pick violets use a egg white wash carefully dip in super fine sugar and let them dry completely..this takes time and lots of patience.and allot of pansies or violets.then store in a cushioned lined box .My girlfriend and I did this and decorated her wedding cake with these little dandies.It took forever but the cake was beautiful. I believe I used a couple of different sized paint brushes ,and sprinkled the sugar on with different techniques.
Beat an egg white in one bowl and put sugar in another. dip the violet in the egg white and then in the sugar. Set it on a cooling rack in a dry place to dry.