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Candied or Sugared Violets

An exquisite garnish for tarts and truffles. In Canada, we do not grow the violettas that are sugared in France with that lovely floral viotette flavour. The violets here are edible, but not flavourful, albeit gorgeous!
Course Garnish
Cuisine French
Servings 12 flowers
Author Valerie Lugonja


Ingredients and Equipment:

  • violets , as many as you want to make (Alberta Zone 3 Garden: Black Bowles Violetta)
  • 2 tablespoons (or more) berry sugar, extra fine
  • 1 tablespoon dry egg albumen (fresh egg whites are not food safe)
  • water
  • size 0 paint brush
  • small scissors
  • tweezers
  • paper towel
  • 3 small containers for each: water , sugar, and albumen
  • a tray to dry violets (covered with paper towel)
  • a tin to store dried violets , preferably with parchment paper layers



  1. Prepare work space: have all “mis en place” ready to sugar violets prior to picking
  2. Pick fresh violet flowers, just a few at a time; place each into water to retain freshness
  3. Mix 1 teaspoon dried albumen with 2 tablespoons of water until it consistency of paint
  4. Holding violet by stem, paint albumen onto flower face; place painted side face down on paper towel to blot and paint back side of violet flower
  5. Liberally sprinkle back of violet flower with extra fine sugar
  6. Using stem, pick flower up and carefully sprinkle a minuscule amount of extra fine sugar over face of violet, covering the surface of each petal (too much sugar will appear “gunky and unappealing”)
  7. Place flower face down on paper towel again; carefully snip off stem with small scissors
  8. Using tweezers, lift flower; turn it over and place on paper towel covered tray to dry for 12 hours, or over night
  9. Store in cool, dry place when dried, until ready to use (I line a tin with parchment paper rounds and place a layer of flowers on each round and store in the cupboard)