Candied Violets

Directions

1. 1
   In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl.
2. 2
   Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all surfaces are covered.
3. 3
   Place on waxed paper lined cookie sheet.
4. 4
   Snip stems off. Using a toothpick, open petals to original shape.
5. 5
   Sprinkle sugar on any uncoated area.
6. 6
   Dry in a 200° oven for 30 to 40 minutes, or until sugar is crystallized.
7. 7
   Gently remove violets to wire rack with a spatula or two tined fork.
8. 8
   Sprinkle again with sugar if violet appears syrupy.
9. 9
   Cool; store in airtight container with wax paper between layers.