CANDIED VIOLETS

2 egg whites

½ cup sugar

6 doz. wild violets* (including stems but not leaves), washed

Beat egg whites until frothy. Place sugar in shallow bowl. Holding violets by the stem, dip one at a time into egg whites and then sugar, covering all surfaces. Place in a single layer on a waxed paper-lined baking sheet; snip off stems. Using a toothpick, separate petals to return to their original shape. Sprinkle sugar on any uncoated areas. Dry in a 200’ oven for 30 to 40 min. or until sugar crystallizes. Carefully remove violets to wire racks with a spatula or fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers for up to 1 week. *Violets should be picked from chemical free areas. Do not use African Violets which are inedible.