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Candied Violets
From the kitchen of Sharmagne Leland-St. John

10 violets
1 extra-large egg white, at room temperature
Superfine sugar
A small paint brush

In a small bowl, combine the egg white with a
few drops of water and whisk lightly until the
white just shows a few bubbles. Place the sugar
on a saucer. Holding a flower or petal in one
hand, dip the paint brush into the egg white
and paint the flower. Cover each flower petal
completely but not too generously. Holding the
flower over the sugar dish, gently sprinkle sugar
evenly on both sides. Turn the flower so excess
sugar falls off. Do not shake it. Place the violet
on waxed paper to dry. Continue with the rest of
the flowers. Let the flowers dry completely; they
should be free of moisture. If necessary in humid
climates, you can place the candied flowers on a
cookie sheet in an oven with a pilot light overnight,
or in an oven set at 150 degrees F with the door
ajar for a few hours. Store the dried, candied flowers
in airtight containers until ready to use. They will
keep for up to a year.



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