Candy Recipes

CANDIED VIOLETS
Gather the required quantity of perfect sweet
violets, white or blue. If possible, pick in the early morning while the
dew is still on them. Spread on an inverted sieve and stand in the air
until dried, but not crisp. Make a sirup, using a half pound of pure
granulated sugar and a half pint of water. Cook without stirring until
it spins a thread. Take each violet by the stem, dip into the hot sirup
and return to the sieve, which should be slightly oiled. Leave for
several hours. If the flowers then look preserved and clear they will
not require a second dipping, but if they appear dry as if some portions
of the petals were not properly saturated, dip again. Now have ready a
half cupful of melted fondant. Add a drop or two of violet extract and a
few drops of water to reduce the fondant to a thin, grayish, paste-like
consistency. Dip the flowers in this one at a time, dust with powdered
crystallized sugar, and lay on oiled paper to harden. Rose leaves may he
candied in the same way, substituting essence of rose for the violet and
a drop or two of cochineal to make the required color. A candy dipper or
fine wire can be used for dipping the rose petals.

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