Homemade Candied Violets: Empress Sissi’s Favorite Delicate Treat

Step into a world of historical elegance and delicate flavors with a timeless confection: candied violets. This exquisite treat, renowned for its vibrant color and enchanting aroma, traces its origins back to the imperial courts of Vienna, particularly favored by none other than Empress Elisabeth of Austria, famously known as Sissi. Imagine the empress, known for her beauty and discerning tastes, indulging in these naturally sweet and floral blossoms.

Empress Elisabeth’s favorite treat: natural, handpicked violet blossom leaves delicately candied with the finest sugar.

K. u. K. Court Confectioner Ch. Demel’s Sons Gmbh

While historically a luxury, the good news is that creating these wonderful crystallized flowers at home is surprisingly straightforward. Today, we’re going to dive into one of the simplest and most effective methods to candy violets, allowing you to recreate a piece of Viennese culinary history in your own kitchen. You’ll be amazed at how easily you can transform fresh violet blossoms into dazzling, sugar-coated gems with just a few ingredients.

The Allure of Candied Violets: A Versatile Gourmet Garnish

Beyond their royal connections, candied violets are a true delight for the senses. They offer a delicate crunch, followed by a burst of sweet, subtle floral flavor. Their striking purple hue adds an instant touch of sophistication and whimsy to any dish or drink. These ready-to-use edible flowers are incredibly versatile and can elevate an ordinary moment into something truly special.

Delightful Ways to Enjoy Your Homemade Candied Violets

• Sparkling Wine & Cocktails: An excellent addition to sparkling wine, champagne, or a fancy cocktail. Drop a few into your glass to infuse it with a beautiful color and a sweet violet flavor. They slowly release their essence, making each sip a delightful experience.
• Dessert Decorations: Use them to adorn cakes, cupcakes, pastries, and tarts. Their vibrant color makes them a stunning focal point, transforming simple desserts into works of art.
• Ice Cream & Yogurt Topping: Sprinkle them over vanilla ice cream, sorbet, or a bowl of plain yogurt for an unexpected pop of flavor and texture.
• Tea Time Treats: Serve them alongside your afternoon tea for a touch of refined elegance. They pair wonderfully with shortbread or delicate cookies.
• Homemade Violet Syrup: While candying, you can also consider making violet syrup from a separate batch of fresh violets. This syrup can then be used in beverages, glazes, or even incorporated into your candied violet sugar solution for an extra flavor boost.
• Edible Gifts: Pack your homemade candied violets in small, elegant jars or boxes to give as unique and thoughtful gifts for birthdays, holidays, or special occasions.

Harvesting Violets for Your Candied Delicacy

The magic of candied violets truly begins with the blossoms themselves. The month of March is typically the peak flowering time for violets in many regions, but this can vary depending on your local climate. If you have a garden, or access to a natural, untainted area, you should be on the lookout for these delicate blooms as soon as they are in full splendor.

Tips for Successful Violet Harvesting:

• Identification: Ensure you are picking true violets (Viola odorata or similar edible species) and not other similar-looking but potentially toxic flowers. Wild violets typically have heart-shaped leaves and distinct five-petaled flowers, often in shades of purple, blue, or white.
• Location Matters: Only harvest violets from areas you know are free from pesticides, herbicides, and pollution (e.g., away from roadsides). Your own organic garden is ideal.
• Timing is Key: The best time to harvest violets is in the late morning after the dew has evaporated but before the midday sun is too strong. This ensures the flowers are fully open and at their freshest.
• Gentle Picking: Carefully pluck the individual blossoms, ideally with a small portion of the stem, to keep them intact. Handle them gently to avoid bruising the delicate petals.
• Quantity: Violets do not bloom indefinitely, so if you plan to make a significant batch of candied violets or violet syrup, it’s wise to harvest a larger portion at once while they are abundant. Even a meager handful, as I experienced one year when I was late to the season, is better than none at all!

Once you’ve gathered your beautiful harvest, it’s time to bring them into the kitchen and transform them into this historical confection.

🥘 Ingredients

• Superfine Sugar (also known as caster sugar)
• Fresh Violets (organically grown or wild-harvested from an untainted area)
• Water

See the recipe card below for exact quantities.

🔪 Instructions: Crafting Your Candied Violets

The beauty of this recipe lies in its simplicity. With a little patience, you’ll have a batch of exquisite candied violets ready to enjoy or share. Here’s a detailed guide to walk you through each step:

Step 1: Prepare the Sugar Solution

In a small cooking pot, combine your superfine sugar and water. Heat the mixture gently, stirring with a wooden spoon until the sugar completely dissolves. Bring it to a rolling boil for a minute, then remove it from the heat and allow it to cool slightly. The consistency should be syrupy but not overly thick. Using superfine sugar is key here, as its smaller crystals lead to a more even and delicate coating, resulting in beautifully crystallized flowers.

Step 2: Prepare the Violets

While your sugar solution is cooling, gently wash your violet blossoms under cool, running water. Be very careful not to damage the delicate petals. After washing, carefully remove any stems, leaving only the flower head. You can gently pat them dry with a paper towel, but they don’t need to be perfectly dry; a little moisture will help the sugar solution adhere.

Step 3: Immerse the Violets

Once the sugar solution is cool enough to handle (warm but not hot), carefully place the prepared violets into the sugar solution. It’s crucial that the flowers are entirely immersed. You can gently press them down with the back of a spoon or fork to ensure they are fully coated. Leave them to soak in the sugar solution for a full 24 hours. This extended soak allows the sugar to penetrate the petals, giving them their characteristic candied texture and preserving their vibrant color.

Step 4: Drain and Dry

The next day, gently lift the flowers out of the solution with a fork, allowing any excess syrup to drip back into the pot. You can gently tap the fork against the edge of the pot to remove more liquid. Then, carefully arrange the violets in a single layer on a close-meshed cake rack or on baking paper. If using a rack, remember to place a sheet of paper towel or parchment paper underneath to soak up any drips of sugar solution. Leave them to dry for another 24 hours in a cool, dry place away from direct sunlight. Proper drying is essential for the sugar to fully crystallize and harden.

Step 5: Store Your Candied Violets

Once the sugar coating is firm and the violets are completely dry and crisp, they are ready for storage. Transfer them carefully into a well-sealed, airtight container. Store them in a cool, dark place. Done! Such a quick and easy way to make this historic and elegant treat that will last you for months!

🙋🏻 FAQ: Frequently Asked Questions About Candied Violets

What are Candied Violets?

Candied violets, also known as crystallized violets, are fresh violet blossoms that have been coated in a sugar syrup and then dried until the sugar hardens into a delicate, crisp shell. They are an edible flower confection, cherished for their beautiful color, sweet taste, and subtle floral aroma. They are a traditional Viennese delicacy with a history stretching back to Empress Sissi’s era.

Are all violets edible?

No, not all plants that look like violets are edible. Only true violets (genus *Viola*) are safe to consume. Common edible species include *Viola odorata* (sweet violet), *Viola tricolor* (Johnny Jump Up), and *Viola cornuta* (horned violet). Always be 100% sure of your identification when foraging wild plants. If in doubt, it’s best to use violets from a reputable grower or your own organic garden.

Where can I buy Candied Violets?

If you prefer to purchase these wonderful treats, you have several options:

• Online Marketplaces: You can often find artisanal candied violets on platforms like Etsy, with sellers like TheGroovyGroveGarden offering them.
• Gourmet Stores: High-end department stores and specialty food shops often carry them. For example, selfridges.com in the UK offers Candied Violets from Mill & Mortar.
• Demel, Vienna: For an authentic experience, look no further than Demel in Vienna, Austria. This K. u. K. Court Confectioner still produces these delicious candied violets, keeping the imperial tradition alive. While international shipping costs can be high, a visit to Demel is a must if you ever vacation in beautiful Vienna, my hometown!
  
  K. U. K. COURT CONFECTIONER
  CH. DEMEL’S SONS GMBH
  Address: Kohlmarkt 14, 1010 Vienna
  Phone: +43 (1) 535 17 17 – 0
  E-mail: [email protected]
  Opening hours: daily 10.00 a.m. – 07.00 p.m.
  Kaiserschmarrn: daily 11.00 a.m. – 07:00 p.m.
• Amazon: Since Amazon sells nearly everything, you can often find various brands of candied violets there, such as India Tree Candied Violet Petals.

What do Candied Violets Taste like?

Candied violets have a distinct sweet taste, primarily from the sugar coating, followed by a delicate and refreshing floral note. They carry the characteristic subtle scent of violets, which they impart beautifully to sparkling wine, champagne, cocktails, and even plain water, creating an aromatic and visually appealing experience.

Can I candy other edible flowers using this method?

Yes, this method can be adapted for other edible flowers such as pansies, roses, borage, and lavender. The key is to choose fresh, organically grown flowers and adjust drying times as needed, as thicker petals may take longer to dry completely. Always ensure the flowers you choose are indeed edible and safe for consumption.

Troubleshooting: Why aren’t my candied violets crystallizing properly?

If your candied violets aren’t drying to a crisp, firm consistency, here are a few common reasons and solutions:

• Humidity: High humidity can prevent sugar from drying properly. Ensure your drying environment is cool and dry.
• Insufficient Drying Time: Patience is key! Make sure they have a full 24 hours (or more if needed) to air dry.
• Too Much Syrup: If the violets are oversaturated with syrup, they might take longer to dry or remain slightly sticky. Allow excess syrup to drip off sufficiently before placing them on the drying rack.
• Sugar Solution Consistency: The syrup might have been too thin. Ensure the sugar is fully dissolved and the solution boils for a minute to reach the correct consistency.

🌡️ Storage

The candied violets, once completely dry and firm, will last up to 6 months when stored in a well-sealed, airtight container in a cool, dark place away from moisture. Proper storage ensures they retain their crisp texture and delicate flavor.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

📖 Recipe

⛑️ Food Safety

• Ensure all edible flowers are free from pesticides and pollutants.
• Wash hands thoroughly before and after handling food.
• Do not leave food sitting out at room temperature for extended periods.
• Store candied violets in an airtight container to prevent moisture absorption.
• Always ensure proper ventilation when cooking, especially if using a gas stove.

For further information, check Safe Food Handling – FDA.