Candied March Violets

Ingredients for Candied March Violets

Instructions for Candied March Violets

To prepare the Candied March Violets recipe, please follow these instructions:

1. Freshly picked flower heads of viol soaked in letpisket egg white. Then dip the flower in the sugar and place on baking paper and dried in the oven at 75 c for two hours. The door must be left slightly open during drying.

2. Freshly picked violet flowers placed on a dry cloth. Sugar met on a hot pan, and when the sugar is melted in the sugar violets distributed mass. When the sugar mass and violets are mixed pour mixture onto oiled greaseproof paper. When it's all stiffened and completely dry, crushed violet sugar with a rolling pin and put firmly sealed glass. NB: Candied violets that can be purchased are often flattened grains of rice with sugar and flavourings.