I haven't and can't offer too much in the way of advice for making a quality extract (maybe someone else can), but I do know of one product, a syrup, that can be had that is made from violet extract and does indeed smell and taste just like sweet violets. It's made by Monin, and I've purchased it online from them before (they ship out of Florida); it contains artificial coloring in addition to sugar and violet extract, but I think this is difficult to avoid in a product that isn't priced accordingly higher :) I recall running across old recipes for syrup of violets in the past, but not having tried them myself, I can't vouch for how well they extract the flavor and color.

I hope someone who has experimented will chime in for you. In one of the violet societies' magazines (International Violet Society, I think), they used to publish recipes, but I'm not sure if any of that is still online to be read.

Jerry Traunfeld's book, The Herbfarm Cookbook, mentions that you can make a syrup from violets. His basic method is to make a simple syrup (combine 1 cup sugar & 3/4 c. water, bring to full boil & add plant material. Cover, remove from heat, let steep 30 minutes & then strain). He often uses violas & some pansies in recipes, prepping them by grinding equal amounts of sugar & the flowers in a blender & using the resulting paste in recipes or as a natural food color. I haven't tried these recipes myself, but I love his book!

I've candied violets & other flowers in the past - wonderful for decorating cakes.

I make violet jelly. It is an old recipe and is on my
home page about 3 pages in.
I have also put candied violets on top of a lemon chiffon
cake with a lemon frosting glaze. I believe
I used confectioners sugar to candy the violets.
Hope this helps.They were frosty looking and it turned out well.

sheshe