- 50 violets
- water to taste
- granulated sugar to taste
Carefully wash the violets with their stalks and allow to dry on a dish towel. Weigh the violets and measure out an equal weight of sugar. Pour the sugar into a casserole with a few drops of water, heat slowly, stirring continuously, until the sugar has turned a golden-colour.
When the sugar is ready, dip the violets into it holding onto the stalks, cover them well with the sugar and lay them to dry on a lightly-oiled surface. Serve at the end of a meal with the coffee or use to decorate cakes and sweets.