A handful of ingredients and half an hour et voilà!
The best edible flowers to use in these lollipops are ones with stronger colours so you can still see them once they are encased in the candy mixture. I used violas and primulas for these but other colourful edible flowers would look beautiful too.
Want to know how to make them? OK, here you go:
1 cup / 240ml of corn syrup (you can use golden syrup if you don’t mind the gold colour)
2 cups / 350g of granulated sugar
½ cup / 120ml of water
A couple of drops of flavoured essence and colouring if required
A few sprays of cooking oil
Lollipop moulds and sticks
Spray a little of the non-stick cooking oil into each of the moulds. Heat the sugar, syrup and water in a pan and stir until the sugar dissolves. Then continue to heat the candy mixture until it reaches 145°C (300°F or when a drop of the candy goes hard when put into a bowl of cold water). Take off the heat and add the flavouring and colouring – mix well. Then, using a spoon, add a small amount of the candy mixture into each lollipop mould (to nearly half fill the mould), pop in the flower and position the lollipop stick. Add more mixture to fill the mould but not overfill. Give the stick a little twist to make sure it is well immersed in the candy and will fix in place once it is set. Leave to cool at room temperature. Once the candy is cool and set hard, the lollipops can be gently removed from the mould.