Candied violets
Frederick, Duke of Swabia particularly loved this amusing and refined sweet; ironically, the violet became, in the last few centuries, symbol of Parma, the very city where he was defeated.
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MASTERY Level
30 min
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MASTERY Level
0 People
30 min
INGREDIENTS
for 0 people
- 50 violets
- water to taste
- granulated sugar to taste
Preparation
Carefully wash the violets with their stalks and allow to dry on a dish towel. Weigh the violets and measure out an equal weight of sugar. Pour the sugar into a casserole with a few drops of water, heat slowly, stirring continuously, until the sugar has turned a golden-colour.
When the sugar is ready, dip the violets into it holding onto the stalks, cover them well with the sugar and lay them to dry on a lightly-oiled surface. Serve at the end of a meal with the coffee or use to decorate cakes and sweets.
