Place the violets into the sugar solution. Note that the flowers are entirely immersed in the sugar solution!
Leave them in the sugar solution for 24 hours.
Lift the flowers out of the solution with a fork.
Let them drain a little and place them on a close-meshed cake rack or on baking paper to dry for another 24 hours.
Once the sugar is firm, you can store them in a well-sealed container.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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