Sugared Violets

Sugaring violets is something I've been wanting to do for awhile, and I decided I'd better get to it quickly before all my violets die for the year.  (I'd like to do it with violas or pansies sometime too---the process is the same.)

It turns out it isn't very hard to do, but it's delicate work---the violet petals fold in and stick to each other if you just dip them in the egg white, so it works better to paint the egg white on with a pastry brush.

First, beat an egg white or two with a whisk till foamy.  Blend some sugar in the blender to make superfine sugar.  Then set up a work station with your violets, the egg whites and superfine sugar in separate bowls, a pastry brush, and some waxed paper.

Paint the violets all over with the egg white.  This is what the sugar will stick to.

Sprinkle the superfine sugar all over each violet, front and back.  Sebby helped me do this and had a great time.

Lay the violets carefully on the waxed paper and let them dry overnight.  Move them or turn them occasionally so they don't stick to the paper in one place.  When dry, put the violets carefully into an airtight container (on top of crumpled plastic wrap or easter grass---a soft bed for them) to store.  They are very delicate, so move them carefully!  I read that they could be stored this way for up to a year, but I used mine within the week.  The boys would have eaten them like popcorn if I'd let them!

We used them for the Mother's Day Dinner we made for our moms---on this lemon curd cheesecake I've made before.  Delicious, and so pretty!