Violets and pansies can be candied whole. Roses should be separated into petals. Most recipes for candied flowers call for the use of raw egg whites. Because of the danger of salmonella, I recommend using a confectioner’s powdered egg white instead.
Mix powdered egg white according to package directions (equivalent of one egg white).
Spread a cup of superfine sugar in a flat bottomed pan. Carefully dip each flower into the egg white, then press into the sugar. Use a fork to gently turn the flower so that all surfaces of the petals are covered. Lift out of sugar and lay on a screen or drying rack till completely dry. Apple and cherry blossoms can also be candied the same way.