candied violets violet flowers preserved by a coating of sugar syrup. Hot syrup is poured over the fresh flowers, and stirred until the sugar ‘grains’ or recrystallizes. This method is still used occasionally for rose petals, and was applied to orange flowers in the past. Almonds and orange peel were also treated this way, and the results of such recipes were referred to as pralines. Candied violets are still made commercially at Toulouse in France, where they are known as violettes de Toulouse.
