Candied Violets

1. 1

   Wash the violets, including their stems.

2. 2

   In a bowl, beat egg whites with a wire whisk until frothy.

3. 3

   Place sugar in another bowl.

4. 4

   Taking one at a time, pick it up by the stem and dip into the egg whites, covering all surfaces.

5. 5

   Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined cookie sheets; snip off stems.

6. 6

   Using a toothpick, open the petals to their original shape.

7. 7

   Sprinkle sugar on any uncoated areas.

8. 8

   Dry in a 200u00b0 oven for 30-40 minutes or until the sugar crystallizes.

9. 9

   Gently remove violets to wire racks with a spatula or two-tined fork.

10. 10

    Sprinkle again with sugar if violets appear syrupy.

11. 11

    Cool. Store in an airtight container with waxed paper between layers.

No additional tips available.