Candied Violets Or Roses
|Hot water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Violets/2 cups small rosebuds||4 Cup (64 tbs)|
The flowers, very fresh and firm, should be washed, drained, and stemmed.
Combine water and sugar.
Stir until sugar is thoroughly dissolved.
Simmer over medium heat until syrup reaches the soft-ball stage (234°F.on a candy thermometer).
Stir flowers gently with a wooden spoon.
Remove from heat and continue stirring until syrup begins to crystallize and reaches the consistency of coarse meal.
Drain over colander.
Shake off excess sugar.
Cool on wax paper.
Pack into sterilized jars.
Use for decorating fruit salads, cakes, and desserts.