Candied violets
"This mildly exotic recipe is contained in the "Honeymoon Cookbook", which the Swedish "Kooperativa Förbundet" distributed to all newlyweds during the 1930's. Although we have not yet tried ourselves, we believe it might also work with lilacs!"
Recipe by: annoa
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Main Ingredients:
Freshly collected flowers of violets
Sugar solution: 0.5 kg sugar, 0.1 kg glucose, 1 dl of water
Cooking Preparation of the Recipe:
Proceed as follows:
Prepare the sugar solution by boiling the mixture until sugar and glucose have dissolved.
Let the solution cool but not to the extent that sugar crystals begin to precipitate.
Put the flowers of violets in a strainer and dip them into the solution.
Let them cool and dry on a roster or a paper towel.
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