You need a lot of patience and nimble fingers to crystallised flowers. These frosted violets are much easier, although they do not keep very well. They should be used within 2-3 days. This method works with most flowers and leaves.
Freshly picked violets
1 egg white
Lightly whisk the egg white until it is white, but not stiff.
Carefully paint the petals on both sides with the egg white and then sprinkle liberally with caster sugar.
Gently shake to remove excess sugar.
Place on a tray and leave in a warm place to dry. It will take 1-2 hours.
Store in an airtight container.