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Candied Violets

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Dip
  2. Sirup
  3. Rose
  4. a half pound of pure granulated sugar
  5. a half cupful of melted fondant
  6. a half pint of water

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Gather the required quantity of perfect sweet violets, white or blue.
  2. If possible, pick in the early morning while the dew is still on them.
  3. Spread on an inverted sieve and stand in the air until dried, but not crisp.
  4. Make a sirup, using a half pound of pure granulated sugar and a half pint of water.
  5. Cook without stirring until it spins a thread.
  6. Take each violet by the stem, dip into the hot sirup and return to the sieve, which should be slightly oiled.
  7. Leave for several hours.
  8. If the flowers then look preserved and clear they will not require a second dipping, but if they appear dry as if some portions of the petals were not properly saturated, dip again.
  9. Now have ready a half cupful of melted fondant.
  10. Add a drop or two of violet extract and a few drops of water to reduce the fondant to a thin, grayish, paste-like consistency.
  11. Dip the flowers in this one at a time, dust with powdered crystallized sugar, and lay on oiled paper to harden.
  12. Rose leaves may be candied in the same way, subtsituting essence of rose for the violet and a drop or two of cochineal to make the required color.
  13. A candy dipper or fine wire can be used for dipping the rose petals.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve