Saturday, 27 April 2013

Candied Violets Recipe

Candied Violets Recipe
 These are the most ideal take for any dessert. They look so wonderful and will make an impression on all of your visitors at your next celebration.—Bernard Bellin, Franklin, Wisconsin


    2 egg whites
    1/2 cup sugar
    6 number of crazy violets (including arises but not leaves), washed


    In a dish, defeat egg white wines until steamy. Position glucose in a superficial dish. Having violets by the control, dip one at a time into egg white wines and then glucose, protecting all areas.
    Position in a single part on a wax paper-lined cooking sheet; cut off arises. Using a toothpick, individual petals and results in to return to their unique shape. Spread glucose on any uncoated areas. Dry in a 200° range for 30-40 minutes or until glucose crystallizes.
    Properly eliminate violets to cable shelves with a spatula or hand. Spread again with glucose if violets appear syrupy. Awesome. Store in air-tight bins with wax document between levels for up to 1 week. Yield: 6 number of.

    Editor's Note: Only pick blossoms from chemical-free timber or grass. Also, be sure your blossoms come from the common crazy purple, not the
    Africa house plant, which is inedible

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