Candied Roses
1 cup hot water
2 cups sugar
2 cups small rosebuds OR 4 cups violets
The flowers, very fresh and firm, should be washed, drained, and stemmed.
Combine water and sugar. Stir until sugar is thoroughly dissolved. Add flowers. Simmer over medium heat until the syrup reaches 234 degrees farenheit on a candy thermometer (or until a small amount of syrup, when dropped into very cold water, forms a ball which flattens on removal). Stir flowers gently with a wooden spoon. Remove from heat and continue stirring until syrup begins to crystallize, and reaches the consistency of coarse meal.
Drain over a colander. Shake off excess sugar. Cool on wax paper. Pack into sterilized jars. Use as edible decorations for fruit salads, desserts, and cakes.