This recipe for Elegantly Easy 4 Ingredient Candied Violets can also be used to candy other edible flowers, as well. Four simple ingredients are all you need – fresh violets, a little water, super fine sugar and meringue powder. That’s it! If you’re looking for something to do with all those beautiful, edible spring blooms, why not preserve them and use them as a garnish in a lovely dessert or delightful beverage?
The violets featured in this blog post came from a patch that grows wild in my daughter’s yard. Thanks honey, for letting me pick to my heart’s delight!
Although I love the appearance of edible fresh flowers in desserts – like the ones featured in this recipe for pineapple coconut cake, there’s a sort of simple elegance and charm to candied flowers that calls us to slow down and see nature’s beauty around us in a different way. I like to think of candied flowers as extending the party. Spring violets have always been a favorite of mine, and after a long, lingering winter, they know exactly when to pop up with the promise of spring.
If you’ve ever wondered how to make candied flowers without egg whites, I’d like to invite you to read on. Then, gather your blooms and remaining few ingredients, and meet me back here to see what truly makes this the best candied violets recipe.
Jump to RecipeTable of Contents
A Brief History of Candied Violets and Edible Flowers
For centuries, edible flowers have added elegance, fragrance, and visual appeal to everything from royal feasts to rustic meals. Candied violets—these delicate blossoms preserved in sugar—stand out as an iconic floral confection.
Candied violets date back to 17th-century France. They were especially popular in Toulouse, a city famous for its cultivation of Viola odorata (sweet violet). There, candied violets were traditionally made by coating each flower with a thin layer of egg white before carefully dusting it with fine sugar and allowing it to dry. Candied violets became symbols of luxury, often used to decorate pastries or gifted in ornate boxes.
In the Victorian era, candied violets and other edible flowers experienced a resurgence in popularity for their romantic and ornamental sensibilities. Other flowers like roses, lavender, pansies, and marigolds found their way into teas, jellies, salads, and desserts—not just for their beauty, but also for their subtle flavors and herbal qualities.
Today, edible flowers are favored by chefs, bakers, and home cooks who appreciate their aesthetic charm and ability to transform a simple dish into something extraordinary.
Why Use Meringue Powder Instead of Raw Egg Whites?
Traditionally when making candied violets, a thin coating of raw egg white is brushed onto the petals to help the sugar adhere. However, I opted for meringue powder in this easy 4 ingredient candied violets recipe. Proof positive that you can make candied flowers without egg and still get a great result!
The purpose for this choice was two-fold. First, I hate wasting food. It’s not that I couldn’t find a good use for a leftover egg yolk, but why place that kind of pressure on yourself. Safety was also a concern for me. Using a shelf-stable, pasteurized product like meringue powder eliminates the risk of salmonella food poisoning.
Finally, when selecting an egg white substitute, it had to be something that was readily available. Most major grocery chains and craft stores have a baking section where you can find meringue powder. If you’re still having trouble locating it, check your local baking supply store, or look for it online.
Meringue powder offers several key benefits over raw egg whites:
- Food Safety: Since it’s pasteurized, meringue powder eliminates the risk of salmonella or other foodborne illnesses associated with raw eggs—especially important if you’re making these treats for gifts or events.
- Longer Shelf Life: Confections made with meringue powder tend to last longer without spoiling, making it ideal for decorative sweets like candied violets.
- Convenience: No need to separate eggs or worry about waste—just mix the powder with a little water to get a consistent egg white-like texture.
- Stability: Meringue powder dries evenly and holds its form well, helping your candied flowers stay crisp and beautiful over time.
For these reasons, meringue powder is a safer, more reliable choice that still allows you to achieve a classic look and taste.
Harvesting Edible Flowers: Do It Right for Safety and Flavor
When it comes to cooking or baking with edible flowers, proper harvesting is just as important as the recipe itself. Freshness, safety, and flavor all start with how—and where—your flowers are picked.
What I’m about to say may seem obvious, but I cannot stress enough that you should avoid flowers treated with pesticides, herbicides, or other chemicals. Never harvest from roadsides, public parks, or garden centers unless you’re absolutely sure the plants were grown organically and are free of contaminants. These chemicals can be toxic, even in small amounts. When making candied flowers, you’ll get the best results if you:
- Grow your own edible flowers or buy them from a trusted organic grower.
- Harvest early in the morning, when flowers are most hydrated and aromatic.
- Choose fully opened blooms that look fresh and vibrant, but avoid those starting to wilt or fade.
- Rinse flowers gently and let them dry completely before use.
A Few Common Edible Flowers:
- Violets – Sweet and floral; perfect for candying.
- Pansies – Mild, grassy flavor; great for decorating cakes or salads.
- Lavender – Strong and fragrant; best in baked goods or teas.
- Marigolds – Slightly tangy; often used as a saffron substitute.
- Rose petals – Delicate and aromatic; ideal for syrups, jellies, or confections.
The glaze in this recipe for Easy 4 Ingredient Candied Violets can be used with any of the above edible flowers, so don’t hesitate to experiment with your favorites. With the right care, edible candied flowers can elevate your sweet and savory dishes into something truly magical.
Steps for Making These Easy 4 Ingredient Candied Violets
The process for making these candied flowers is fairly straight forward. Start by gathering your blooms, then wash them in cold water and lay them out to dry on a paper towel as shown in images 1 and 2 above. . You can add a little lemon juice to your water when cleaning, but it’s not critical.
Next, mix your meringue powder with water. I found one Tablespoon of meringue powder to 2 teaspoons cold water yielded the best consistency for spreading the glaze. I found it was easiest to paint the back of the flower and then the front before glazing (shown in images 3 and 4). You can use tweezers; however, once I found my rhythm, I preferred using my hands and working in batches of 3-4 flowers at a time.
Once the violets are glazed, transfer them to a bowl of super fine sugar for coating. Superfine sugar can be found in the baking section of most major grocery stores. You can also find it at your local wine and spirits shop. The texture is not as grainy as white granulated sugar, but it’s also not a powder like confectioners sugar. The texture of the sugar is important, so stick with super fine sugar.
Finally, place finished candied flowers on a sheet of parchment to dry uncovered for 24 – 48 hours. They will be firm and crisp when they are ready. Drying time will vary depending on the time of year and the level of humidity in the air. If you live in an arid part of the world, this could take less time, but if you live in a tropical area with high humidity and you like your windows open, it could take longer.
Once the violets are dry and ready for storage, you can extend their shelf life by adding a small amount of uncooked rice to the bottom of an airtight container, followed by a layer or parchment paper. Place the candied blooms on the parchment paper and cover. Candied flowers will keep in an airtight container for 2-3 months when stored in a cool, dark place.
One final note: this glaze recipe makes enough to coat 8 dozen violets; however, you don’t have to make that many. How long does it take to candy 8 dozen violets? About 2 hours, but with some good music on in the background, the time passes quickly. Most people will never make so many candied flowers at once, so your active time with this recipe could be as little as 30-45 minutes depending on how many flowers you are making.
That’s it! That’s how to make candied flowers!
Let’s Get Social!
Whether you’re decorating a birthday cake, sweetening a springtime beverage, or simply indulging in a bit of floral whimsy, candied violets are a timeless treat. Taking the time to harvest and preserve these tiny blossoms is more than just a recipe—it’s a quiet celebration of the season. I hope this guide inspires you to pause, look closer at the beauty around you, and perhaps create something a little enchanting in your own kitchen.
Thank you for visiting MOstly Bakes! I hope you have enjoyed this recipe for candied violets. If you’re looking for other food and beverage recipes, I’d like to invite you to subscribe to our newsletter and follow us on social media via Instagram, Facebook and Pinterest. Thank you again, for visiting, and I look forward to connecting with you there!
Blessings & enjoy!
Elegantly Easy 4 Ingredient Candied Violets
Course: All Recipes, Desserts, The TeaCuisine: FrenchDifficulty: Easy8
dozen violets10
minutes2
hoursThis recipe will candy up to 8 dozen violets; however, you don’t have to make that many. However, without rushing you can candy 8 dozen violets in a little under 2 hours.
Ingredients
- For cleaning the flowers
4 cups cold water
1 Tbsp. lemon juice (optional)
- For making the candied violets
1 Tbsp. meringue powder
2 tsp. cold water
6 Tbsp. super fine sugar
Up to 8 dozen edible violets or other edible flowers.
A soft brush for painting on the glaze (I like to use an inexpensive makeup brush).
Tweezers for handling the flowers (optional).
Directions
- Clean the flowers
- In a medium size bowl, combine 4 cups of cold water and the optional 1 Tbsp. of lemon juice if desired. Add the flowers and gently submerge them in the water to clean. Remove any stems or debris. Set aside on a paper towel to dry.
- Candy the flowers – see images in this post for a reference
- While the flowers are drying, cover your work area with parchment. Mix the meringue powder with 2 tsp. of cold water until a smooth, thin paste forms.
- Add your sugar to a shallow dish.
- Using a brush, begin by painting a thin layer of the glaze onto the back of a violet. Using your fingers or tweezers, pick up the violet by the base and paint the front of the flower.
- Once the flower is completely painted, dip the front into the sugar, then turn it over and dip the back of the flower in the sugar. Place the finished candied flower on a piece of parchment to dry.
Once you are comfortable with the process, work in batches of 3-4 violets at a time. - Finished violets will require 24 – 48 hours to dry completely.
- Storing candied flowers – see images in this post for a reference
- Once the violets are completely dry, you can store them. Add a small amount of uncooked rice to the bottom of an airtight container, followed by a layer of parchment paper.
- Place candied violets on the parchment paper in a single layer. Cover and store in a cool, dark place for 2-3 months.
Notes
- This recipe will candied up to 8 dozen violets, but you don’t have to do that many.
