Parma Violets

Ingredients include sugar, stearic acid, modified starch, glucose syrup, and anthocyanin.

[4] During the 18th century, crushed violet petals, rosewater, and sugar were combined to make an early type of confectionery known as flower pastry.

[1][9] They are sweets that are hard, biconcave discs, based on similar aniseed confectionery traditionally consumed in India after a spicy meal.

[8][11] The current recipe includes sugar, stearic acid, modified starch, glucose syrup, and anthocyanin.

[13] Also, large bags of Parma Violets can be purchased from the official website in sizes up to 3kg[14] along with other online retailers.

Parma Violets (small size)
Parma Violets cupcakes made with Swizzels cake mix. The vanilla fairy cake is topped with parma violet flavoured buttercream , and topped with the sweet itself