1 cup water
2 cups granulated sugar
4 cups violets (washed, drained, stemmed).
2 cartons whipping cream OR 2-3 containers whipped cream
Combine water and sugar; stir until sugar has dissolved completely, then add violets. Place on medium heat and let simmer until syrup becomes 234ºF on a candy thermometer. Stir gently with wooden spoon; remove from heat and continue stirring until syrup begins to crystallize and become slightly coarse. Drain in colander, shake off excess sugar and place on wax paper. When cool enough, pack violets into clean jars. Whip cream until stiff and slightly firm
submitted by Marie Rosemount