Combined together, certain flowers bring out the sweetness of candy. Good choices for this lollipop recipe are pansies, violets, and nasturtiums.. They are colorful and grow in abundance. I know some people have used lavender, but I think the lavender tastes like soap. If you ever had your mouth washed out with soap as a child, you’ll know what I mean. Red rose petals are also good, but do not use any that have been sprayed with fungal products or insecticides. Lollipop molds can be found at craft stores or cooking supply stores.
Ingredients: flower heads that have been rinsed and dried
2 cups sugar
2/3 cup corn syrup
2/3 cup water
2 teaspoons of flavored extract, such as peppermint, cherry, orange, etc.
10 lollipop sticks
Recipe: Grease mold with cooking spray and set aside. In a saucepan, bring sugar, corn syrup, and water to a boil. Continue to boil without stirring until mixture reaches the hard crack stage of 300-310 degrees. Remove pan from heat. Add flavoring. Stir. Fill candy mold halfway with spoonfuls of mixture. Carefully, place a flower head face-down on each candy. Insert lollipop stick into mold. Spoon enough candy mixture over the flowers to cover them. Allow lollipops to cool and harden before removing from mold.