Violets to Rock Candy

Ingredients

• violet leaves
• sugar

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

1. Pick the leaves off the violets.

2. Boil some of the finest sugar to a souffle consistency.

3. Pour the sugar into a candying pan about 3 inches deep.

4. Strew the violet leaves thickly on top.

5. Place it in a hot oven (400°F / 200°C) for 10 days.

6. Once hard, break a hole in one corner to drain off the syrup.

7. Break it out and place it in heaps on a tin to dry.