Edible Flower Lollipops
Edible Flower Lollipops
INGREDIENTS
- 1/2 cup water
- 3/4 cup light corn syrup
- 2 cups granulated sugar
- 2 teaspoons flavoring extract, such as LorAnn
- 1 drop gel food coloring, such as Americolor
- Edible flowers
- Lollipop mold
- 24 lollipop sticks
INSTRUCTIONS
In a medium saucepan, combine the water, corn syrup, and granulated sugar. Place the pan over medium-high heat, and stir until the sugar dissolves. Bring the mixture to a boil, then stop stirring and brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.
Continue to cook the candy without stirring until it reads 285°F on the thermometer. Do not overcook it, or it will start to take on a caramel shade and your candy might be an off color. Once the thermometer reads 285°F, take the pan off the heat, and let it sit for a few moments, until bubbles stop breaking on the surface. Add the flavoring and food coloring, and stir everything together.
Spray the candy molds with nonstick cooking spray. Add an edible flower to each mold, and carefully pour candy into the prepared molds.
Before the candy sets, add a lollipop stick to each candy, spinning it to make sure the entire end of the stick is coated.
Let the tray of lollipops set at room temperature until hard, about 10 minutes. Store lollipops in an airtight container.