6 dozen wild violets (including stems but not leaves), washed
In a bowl, beat egg whites until frothy. Place sugar in a 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 30-40 minutes 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.
Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the
African houseplant, which is inedible.
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