Edible Flower Lollipops
Delightful lollipops crafted with vibrant edible flowers, perfect for spring gatherings or as unique gifts.
Ingredients
Lollipop Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
- edible flowers (e.g., violets, nasturtiums, pansies, marigolds) Ensure they are labeled as edible
- food coloring or flavored extract (optional) For customization
Equipment
- candy thermometer
- lollipop sticks
- baking sheet lined with parchment paper
Instructions
Preparation
- Rinse the edible flowers gently under cold water.
- Pat them dry with a paper towel to remove excess moisture.
Making the Sugar Mixture
- In a saucepan, combine granulated sugar, corn syrup, and water.
- Heat over medium heat, stirring until the sugar dissolves.
Boiling
- Using a candy thermometer, bring the mixture to a boil.
- Stop stirring once it boils, and let it reach the hard crack stage (300°F / 150°C).
Flavoring (Optional)
- If desired, add a few drops of food coloring or extract once the mixture reaches temperature.
Assembling the Lollipops
- Remove the mixture from heat and let it cool slightly.
- Quickly drop a spoonful of sugar mixture onto the parchment paper for each lollipop.
- Press an edible flower into the sugar mixture, then insert the lollipop stick.
Cooling and Setting
- Allow the lollipops to cool completely at room temperature until hardened.
- Gently peel them off the parchment paper.
Notes
Experiment with various edible flowers; each has its unique flavor. Store in an airtight container at room temperature to avoid moisture.