Candied Violets
Instructions:
- Freshly collected flowers of violets
- Sugar solution: 0.5 kg sugar, 0.1 kg glucose, 100 ml of water
- This mildly exotic recipe is contained in the Honeymoon Cookbook, which the Swedish distributed to all newlyweds during the 1930s.
- Prepare the sugar solution by letting the mixture simmer at low heat until sugar and glucose have dissolved.
- Let the solution cool but not to the extent that sugar crystals begin to precipitate.
- Put the flowers of violets in a strainer and dip them into the solution.
- Let them cool and dry on a roster or a paper towel.