Candied Violets

In a small bowl, combine the egg white with a few drops of water and whisk lightly until the white just shows a few bubbles. Place the sugar in a shallow dish. If you just have granulated sugar, put the sugar (1/2 cup at a time) into a blender and whirl until the sugar is broken into smaller crystals.

Holding a flower or petal in one hand, dip a small paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not too generously.

Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on all sides. Turn the flower so excess sugar falls off. It is not necessary to shake it. Place the violet on waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely; they should be free of moisture. It is dry where I live so this happens when I leave them out overnight on the counter. In a more humid environment you can place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees F to 200 degrees F with the door ajar for a few hours.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.