Crystallized Violets - cooking recipe

Ingredients

1 large bundle violets
1 lb. caster sugar
1 c. water

Preparation

Remove violet heads from stalks.
Wash very carefully and pat dry with paper towel.
Put sugar and water into saucepan over medium heat and bring to boil.
Heat until syrup reaches 240\u00b0F/120\u00b0C on thermometer.
Continue to boil for one minute. Reduce heat and drop in flowers, a few at a time.
Leave to simmer for one minute.
Remove carefully with slotted spoon.
Drain well and place on a sheet of foil to cool.
Turn at least once.
Store in airtight tin.