This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Candied violets

Violet flowers preserved by pouring hot syrup over the fresh flowers. They are made commercially in Toulouse, but a simpler version can be made at home by brushing them in egg whites, before dredging them in caster sugar. They are used for decorating cakes.

Reviews / Comments

Not yet reviewed

Be the first to add a review