Easy Edible Flower Lollipops (Using Melted Hard Candy)
Learn how to make beautiful edible flower lollipops using melted hard candy, pressed flowers, and simple molds. No candy thermometer needed.
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Ingredients
- 1 cup clear hard candies any flavor you desire, about 200 grams
- Edible flowers of choice
Instructions
- Preheat your oven to 350°F (175°C). Place a silicone lollipop mold on a sturdy surface.
- Place pressed edible flower or garnish of choice in each mold cavity. Add lollipop sticks.
- Unwrap the hard candies and place them in a tall, oven safe, heatproof pouring vessel with high sides and a pouring spout to help prevent the melted candy from bubbling over and make pouring into the lollipop molds easier.Transfer to the preheated oven for approximately 10 minutes, watching very closely as the candies melt. The candy may begin to bubble as it heats, so it's important to leave plenty of room in the vessel. Never fill the vessel more than one quarter full with unmelted candy.If the candy begins to foam or rise toward the rim, carefully remove the vessel from the oven using heat resistant mitts. Do not attempt to transfer hot, bubbling candy into another container, as molten sugar can cause severe burns. Allow the bubbling to settle before proceeding.Use only a vessel explicitly rated for your oven temperature. Not all heatproof glass measuring cups are oven safe, even if they can withstand boiling liquids. Avoid sudden temperature changes that could cause glass to crack.
- Carefully remove the vessel using oven mitts. Stir to remove bubbles. Immediately pour the melted candy over the flowers into the molds, filling each mold without overflowing.
- Use the back of a metal spoon to press the flowers down if needed when they rise to the top. If the flowers float upward, gently press them into the candy using the back of a metal spoon. Work carefully; the melted candy will be extremely hot and solidifies extremely quickly once taken off the heat.
- Allow the lollipops to cool completely at room temperature until firm, approximately 1 hour or longer depending on thickness. Remove gently from their molds.
- Wrap individually in food safe cellophane or candy wrappers. Store in an airtight container in a cool, dry place.
Notes
- Candy choice: Use clear or pale hard candies so the flowers remain visible.
- Edible flowers: Pressed pansies, rose petals, and small calendula petals work beautifully. Only use positively identified, food safe flowers that have not been treated with pesticides.
- Decorations: Butterflies must be edible wafer paper or another edible food decoration. Gold leaf and glitter must explicitly be labeled edible, not merely non toxic.
- Storage: Avoid refrigeration, which may cause condensation and sticky candy.
- Safety: Hot melted sugar can cause serious burns. Keep children away from pouring and unmolding until completely cooled. help incorporate my notes as well The liquid candy will be hot and you need to work FAST. Don't get burnt by hot candy! Candy making is fun, but it's harder than it looks. Once your melted candy reaches room temperature is hardens so make sure you're all prepared before melting your candy.
- Use unique hard candy molds for gorgeous lollies. You can find some that look like flowers or other unique designs to make them extra special.
- Wrap them in clear cello bags with a small bow for easily transportable options, this will prevent them from sticking together and getting dirty.
- Try a gorgeous wooden candystick for an elevated look. However, if you want to stand them in a lollipop stand, avoid these and go with plain lollipop sticks. The bulb at the bottom of the wooden sticks willl make them impossible to use the stand. I learned this the hard way.
Nutrition
Serving: 1g | Calories: 59kcal | Carbohydrates: 15g | Sodium: 6mg | Sugar: 9g
Servings: 8 large lollipops
Calories: 59kcal