Candied Violets

Directions

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 200° 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.