Recipe: Candied Violets

Candied Violets

2 egg whites
Sugar
1 large bunch wild violets* (including stems), washed

In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl.

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 of the petals, top and bottom, are covered.

Place on waxed paper lined cookie sheets; snip off stems.

Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200F oven for 30-40 minutes or until sugar crystallizes.

Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool.

Store in airtight containers up to a week with waxed paper between layers.

*Be sure to use the common wild purple violet, not the African violet (often grown as a houseplant).