Description
Create beautiful, clear lollipops with edible flowers inside. These are perfect for gifts or party favors.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon cream of tartar (optional, helps prevent crystallization)
- Edible flowers (such as pansies, violets, or calendula)
- Lollipop sticks
- Candy mold or parchment paper
- Candy thermometer
Instructions
- Prepare your lollipop mold or parchment paper. If using a mold, ensure it’s clean and dry. If using parchment paper, draw circles on it with a marker to guide your lollipop size, then flip it over so the marker ink doesn’t touch the candy.
- Gently wash and thoroughly dry your edible flowers. Handle them with care to avoid bruising.
- In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, water, and cream of tartar (if using).
- Stir the mixture over medium heat until the sugar is completely dissolved.
- Stop stirring once the mixture begins to boil. Insert a candy thermometer, ensuring it doesn’t touch the bottom of the pan.
- Boil the syrup until it reaches 300-310°F (149-154°C) on the candy thermometer. This is the hard crack stage.
- While the syrup is cooking, carefully place a few dried edible flowers into each cavity of your lollipop mold or onto your parchment paper circles.
- Once the syrup reaches the correct temperature, carefully remove the pan from the heat. Let the bubbling subside for a few seconds.
- Very slowly and carefully, pour the hot syrup over the flowers in the molds or on the parchment paper. Work quickly but cautiously, as the syrup is extremely hot.
- Insert a lollipop stick into each lollipop while the candy is still soft, pressing it gently into the hot syrup.
- Allow the lollipops to cool completely at room temperature until hard. This may take about 15-30 minutes.
- Once fully hardened, carefully remove the lollipops from the mold or peel them off the parchment paper.
- Store in an airtight container at room temperature, away from moisture.
Notes
- Ensure your edible flowers are food-grade and safe for consumption.
- Work in a dry environment, as humidity can make hard candy sticky.
- Be extremely careful when working with hot sugar.
- If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into ice water; it should form hard, brittle threads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Candy Making
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 lollipop
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A