Candied Violets

Select the desired quantity of perfect sweet violets.

Spread the violets on an inverted sieve to air dry slightly, but not crisp.

Make a syrup by boiling ½ pound of granulated sugar with ½ pint of water until it spins a thread.

Dip each violet by the stem into the hot syrup.

Place the dipped violets back on the oiled inverted sieve.

Let the violets sit for several hours.

If they look dry, dip them again.

Melt ½ cup of fondant, add 2 drops of essence of violet and enough water to achieve a thin, grayish color.

Dip each violet into the fondant one at a time.

Dust each violet with sifted crystallized sugar.

Place the coated violets on oiled paper to harden.