Candied Violets

Violets are blooming out in the garden, so I candied a few to use later for salad or dessert garnishes.  It is a very easy process and works for rose petals too. 

 

 

 

 

Pick, wash and thoroughly dry your blossoms.

 

 

Whisk some egg whites until they're frothy, grab the blossom by the stem and dip into the egg white, then the sugar, covering the blossom totally.  Dry in a low oven (150 degrees) for a couple of hours.  Snip off the stems.

 

 

Store in a tin or container with a tight fitting lid.