Violets are some of my spring favorites, and in a week or two their heads will start to pop up out of the mossy woodland floor on the East Coast, USA. I learned about various uses (all sweet) for edible violets while living in France, especially violet ice cream and bonbons à la violette, violet infused hard candies usually molded in a flower shape and presented in an ornate illustrated tin that looks like it dates back to the turn of the 19th century. At home, I prefer more simple recipes that require three ingredients or less, like candied violets coated with egg whites and powered sugar to sit on cakes, or boiling water, sugar and violets together to make a violet-infused simple syrup. Bon appétit!