Edible Flower Lollipops
There’s something really thrilling about the idea of edible flowers - my daughter describes them as ‘fairy food’, which perfectly sums up these beautiful lollipops! Encased in clear mint candy, springtime blooms and fragrant herbs glisten and shine - the sweetest treat to help fuel all that outdoor play.
We bought some silicon moulds especially for the occasion - knowing that we’ll use them again and again. If you have cake pop moulds they’d be spherical lollies, but would work equally well.
Being fans of mint flavour, we used Fox’s Glacier Mints as the base for our lollipops - being perfectly translucent (if mint isn’t popular in your home, a plain sugar syrup could be made to be poured in liquid form into the moulds - no need for the oven).
The flowers and leaves we used were viola, dandelion petals (not the bitter green part), rosemary, forsythia and primroses. Later in the summer come an abundance of edible flowers to add, such as calendula petals, basil, lavender, borage, camomile and scented geranium. *Do check with an expert if you aren’t sure what you’re looking at - laburnum for example, looks similar to forsythia but is poisonous*.
Step One: Preheat oven to around 120 degrees C. Place the lollipop mould on a baking sheet and add a flower (face down) in each cavity.
Step Two: Place lollipop sticks in each cavity.
Step Three: Pop the transparent sweets on top. We used 1.5 glacier mints in each of ours, but next time we’ll use 2 as there was more room than we’d anticipated.
Step Four: Carefully put the baking sheet and filled moulds in the oven and bake for 30-60 minutes, or until the sweets have melted completely. If necessary, rotate the lollipop sticks to make sure they are completely coated and not popping out of the lolly.
Allow the lollipops to cool and harden completely before gently pushing them out of their moulds.
Cooled lollipops should be enjoyed right away - but if you need to store any, use a twist of greaseproof paper and keep cool to avoid going sticky.