Tuesday, March 20, 2012

Spring Flower Lollipops


Happy first day of spring!  To celebrate I've made a special treat for you with colorful spring flowers.

I've been enamored with edible flowers ever since making candied rose petals earlier this year. By doing a little research (that includes taste-testing) I've found that just because a flower is non-poisonous, doesn't mean it is also yummy.  That's why I'm sharing my list of favorite edible flowers.  They are all fairly well-known (easy to find) and add a certain something when used sparingly in dessert.
  • Basil 
  • Chamomile
  • Hibiscus (you can also find these at specialty markets -or online -packed in syrup!)
  • Johnny-jump-ups 
  • Lavender
  • Marigolds
  • Pansies 
  • Roses
  • Violas 
  • Violets
Common sense note:  Eat only those flowers you are positive you can identify.  Use organic, pesticide-free plants from nurseries and herb shops that offer organically grown flowers; pick them from a trusted friend's organic garden or your own.

I made these without the use of a lollipop mold, and if you make these - do yourself a favor and buy an inexpensive round lollipop mold.  I used this method on the King Arthur Flour blog, and although it was successful, it was also messy and I didn't feel comfortable re-using my powdered sugar.  I also had to rinse the powdered sugar away under a thin stream of water in order to see the flower. Using a lollipop mold would have made the whole endeavor much more enjoyable, but if you don't have access to candy molds - the powdered sugar method works in a pinch!  Here's a little peek at the process.

[1] Make an indention in powdered sugar with a small flat-bottomed object. [2] Pour hot candy in the indentation; press a clean, fresh flower face-down into the hot candy. [3] Quickly cover flower with more hot candy.  Let stand until candy hardens.

Edit 3/28/12:  Check out this cute version using decorative quins (sprinkles) by Karen at Trilogy Edibles!

Spring Flower Lollipops 
Hard candy recipe from the SprinkleBakes baking book!
Yield: 10 lollipops                                                                                                  [click for printable recipe]                                  

2 cups sugar
2/3 cup corn syrup
2/3 cup water
1 dram bottle candy flavoring oil (such as LorAnn, I used Blackberry)
Violet gel food coloring 
10 organic whole voila flower heads or pansy petals, washed and patted dry
10 lollipop sticks
  1. If you are using a lollipop mold (recommended), lightly grease it with cooking spray.  If you are not using a mold, pour 2 cups of powdered sugar into a baking pan with a lip.  Create indentations with the bottom of a glass or other flat-bottomed object. Set aside.
  2. Stir together the sugar, corn syrup and water in a small saucepan and clip a candy thermometer to the side of the pan.
  3. Bring the mixture to a boil over high heat.  Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). Remove pan from heat.
  4. Stir in flavoring oil and a small amount of gel food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
  5. When the mixture has stopped bubbling, drop it into molds by the spoonfuls (or powdered sugar indentations) using a metal spoon. Carefully place a viola flower head or petal face down on the hot candy. Use the end of a lollipop stick to slightly press it into the candy.  Quickly pour just enough hot candy over the flower head or petal to cover the backside, encasing it completely in the candy.  Place a lollipop stick in the candy and turn 1/2 turn.  Allow the candy to harden, then remove from molds.  If using powdered sugar to mold, you may choose to rinse off the excess sugar under a thin stream of warm water - either way, the flower will become more visible once the lollipop is being enjoyed.

Note: Make sure the mold you use is large enough to accommodate the size of the flowers and petals you are using.

91 comments:

vanillasugarblog said...

so pretty! i can see why you're enamored by them

Rosa's Yummy Yums said...

Awww, those looks so pretty and delicate!

Cheers,

Rosa

Faith said...

Oh good golly those are lovely. I've gotta try my hand at these.

Cookbook Queen said...

I. Love. You.

The end.

Averie @ Averie Cooks said...

These are a work of art...wow!! Seriously, so beautiful!!!

Happy Spring!

Anonymous said...

Its looks so pretty and fragile. You are SO talented! Its the perfect treat for the beginning of spring. Thanks for another great post! :) Oh, and what was the worst flower you tried? (just curious) :D

SprinkleBakes said...

Dandelions! SO bitter! The buds are much milder. I would not recommend eating a mature, fully bloomed dandelion.

:)

Nina @ ambrosia said...

these lollipops are beautiful!

Tori said...

These are so lovely! I can see them for bridal showers and weddings too, great idea!

Mariana said...

These are so incredibly beautiful. I think these will be the perfect present for my mom's birthday. :D

Helen said...

This is a wonderful idea, and the list of flowers is very helpful!

Karyn - Pint Sized Baker said...

This is a gorgeous lollipop! I made some candied viola and got funny looks. Most people aren't up in edible flowers. Love it!

Katrina @ Warm Vanilla Sugar said...

You always amaze me. These are absolutely stunning!

Kathy - Panini Happy said...

You must have been so excited to post these - they're so beautiful!

ButterYum said...

These are so cute, yet very elegant. Pinning!!

SallyAnne said...

These are so pretty, almost too pretty to eat!

Lora said...

The perfect spring treat. One stunning lollipop!

Erin said...

How long would these last? I was thinking of making some for a party in July, but the violets are blooming now! (The birthday girl is named Violet ;) )

Leslie said...

HOW B.E.A.U.T.I.F.U.L !!!!!

Paula said...

So pretty! Thank you for the list of edible flowers...very helpful as was the tutorial.

Becca said...

Never have I wanted to eat a flower in my life than I have now. These looks absolutely adorable! Happy Spring! :D

Irmina Díaz-Frois Martín said...

OOOOOH!! De verdad, esto es realmente precioso, adoro, me encantan, son mis preferidas,las flores de Pensamientos.
Mis felicitaciones.

brownhairblueribbon said...

Simply stunning - I need to get a new sugar thermometer I think!

Cupcakes Barcelona said...

Such an original idea! Love these delicate flowers!

Kavey said...

Soo beautiful!

Lauren at Keep It Sweet said...

Beautiful, Heather! You are so talented!

Paola said...

WOW Simply Great!Cool pics

Sue said...

Spring on a lollipop stick! Gorgeous, Heather! Besides eating these, I'd love to have them around for preserving spring...much better than flowers pressed in a book:)

Stephanie said...

wow! these are so pretty - clever lady ;)
I am hosting a super fun $25 giveaway on my blog and I would love to have you stop by and enter http://the-still-waters.blogspot.com/2012/03/25-sneakpeeq-giveaway.html

Dulce Tartulia said...

Are very nice and original, had not seen before. A greeting from Spain

Rituparna said...

These are so simple and looks sp pretty & delicious .... Loved them ......

Maria said...

Wow! These are so pretty!

Thyme (Sarah) said...

Lovely. Wouldn't it be fun to pass these out for a bridal shower or have on the tables at a wedding!

Donna B. said...

What's neat is Daylily petals are also edible!
But these are fantastic and super easy to make! I would love to try out a savory style pop using herbs instead of slowers... a nice lemon Thyme with a lemon pop. Mmmm...

Irina said...

You are so creative, I absolutely adore your blog!

Rosie @ Sweetapolita said...

I'm kind of speechless, Heather. Love. Love!

Emily @AVerySweetLife said...

Thanks for sharing which flowers actually taste good. These are so beautiful, I wouldn't want to eat them!

Gloria (The Little Red House with the White Porch) said...

I know I've told you numerous times before, but you are truly gifted. You do such beautiful work. I've never even heard of something like this, they are gorgeous! Plus, you are a nice person because you give the list of the best flowers to use. You are great!
Best,
Gloria
P.S. My Mom's favorite flower was the pansy... so I immediately smiled when I saw this. :)

Tesei said...

Congratulations, these are soooo gorgeous!

bridget {bake at 350} said...

These are COMPLETELY gorgeous!!!

Dharma said...

Que preciosidad, me encantan son maravillosos, me producen paz al mirarlos. Un beso

Elizabeth said...

Gorgeous!

Eileen said...

Beautiful!!! Must be candy in the air - lol. I just made homemade toostie rolls. I love making candy.

Heidi said...

I believe you and I are on the same wavelength. I've been looking into suckers over the last couple of weeks. I love this idea and I was also looking into this method. It's harder to find simple round molds than I thought.

Mar said...

WOW - so beautiful. Thanks for posting.

Mary said...

So delicate! So Spring!! Ultra sophisticated.

aricooks said...

Heather, these are so beautiful! I love edible flowers and the color purple! These came out so sweet and clean-looking. I am sharing, sharing, sharing....

Angela @lesgetbaking said...

Such a beautiful idea and ultra classic! Love, love, love!

thermo said...

Tu blog siempre me deja sin palabras pero la entrada de hoy es MARAVILLOSA!
Besazos.

Tori Beveridge said...

Found this via Pinterest and all I can say is what a wonderful idea! I love candied violas and violets and these take them to a whole new level. I am definitely going to make these when the flowers show themselves.

Kavi @ Lab to Fab! said...

These just shout spring! So pretty :)

Jen @ Jen's Favorite Cookies said...

Wow, these are so beautiful! What a lovely gift idea!

Noelle Acheson said...

The most elegant lolipops I've ever seen!

Meg said...

So pretty and delicate -- love them!

berry lovely said...

What a lovely idea!

Jessica @ How Sweet said...

you are so incredibly creative!

paddle attachment said...

They're so very pretty and delicate! What a great wedding favor. I can see how the powdered sugar could be troublesome. Thanks for all of the tips!

Parole Ripiene said...

The portrait of spring!
Really Nice!
Alice

SreeBindu said...

truly ticklish =) awesome!!

Lili said...

I saw these on Pinterest and clicked over to find that it was your post!! These are tiny little works of art, I love that they are clear with the flowers as the star of the show. xoxo ~Lili

home is where the cookies are said...

I. LOVE. THESE!
I am sort of afraid of making hard candy, but these are such a beautiful idea - I think I'll venture into the territory. What a lovely gift a bouquet of these would make!

Hannah said...

My inner girl child is squealing with excitement over these. Just saying. They are like the epitome of my little girl dreams.

ritu said...

So lovely to look at and what a creative idea!!!!!!!

Karen - Trilogy Edibles said...

Heather these are so awesome! I made a version today for tomorrow's Treat Day Wednesday for my girls. I see lots of different variations in my future. Thank you for the inspiration!

Southern Elle said...

These are just too gorgeous for words. They make the most delightful gift.
I'm inspired.

Thanks for sharing.

Lau coCo said...

Hey! I love this and I'm most definitely gonna try them. I was just wondering what kind of violas did you use? I don't know much about plants and I see there are quite a number of violas around :)

Sandra - If it comes in pink said...

Way too cool :)

Anonymous said...

Do you have to use gel food coloring?
Thanks, Ali

Anonymous said...

My first lollipops an they were awesome! I loved the power sugar method an I used the cap from my corn syrup as the molds it was perfect. An since I could find the blackberry flavor I used raspberry yummy(: thanks

Anonymous said...

Sorry for typo's Powder an couldn't lol!! Can't wait to use my edible flowers from my garden (:

natphie said...

I tried this and the johhny-jump-ups shriveled and curled when I covered them with the hot candy. What did you do to prevent this?

SprinkleBakes said...

Hi natphie! Sorry for the late reply - here is my suggestion.

Flowers: allow the candy mixture to stop bubbling in the saucepan before spooning it into candy molds/sugar molds. After spooning the candy in, let the candy circles stand for a couple of minutes before placing the flowers on top. A visual cue - when you place the flower on top, it should rest on the surface and be a little resistant to being pushed into the candy with a skewer or spoon handle.
This recipe may take a couple of tries to get right, but once you find the correct timing, it gets easier.

I'm awfully sorry the recipe didn't work out the first time. I know how frustrating that can be!

Anonymous said...

These are truly gorgeous, I am thinking of trying them for a tea party themed shower. How far in advance would it be ok to make these? Is a month too long?

Kristen Best said...

Heather, I am attempting this right now and my sugar has gone a golden caramel color...which I expected but was half hoping it would stay a lovely clear-ish complexion. Am I doing something wrong...is my heat too high?

Kristen Best said...

ok...it's now almost black...I think I've burnt it.

SprinkleBakes said...

Hey Kristen! Sorry you are having trouble. I know what that's like - very frustrating!

Candy will look and taste burned when it is heated past the hard crack stage. I suggest you check the accuracy of your thermometer. You can do this by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.

I really hope this helps! Best of luck!

Kristen Best said...

you are a wonderful help!! My thermometer is definitely a dud. I tried again and eyeballed the sugar and took it off when it just barely began to develop a golden hue. I was making lemon lavender lollies so I didn't mind a bit of color - saved me from having to add food coloring. They turned out! Can you recommend a candy thermometer brand? I tried a candy thermometer and then tried my meat thermometer and neither were helpful!

Xochi said...

OMG those look amazing! I love this idea so much that I am going to use it to make favors for the guests at my wedding later this year (I will buy a lollipop mold, thank you for the tip!). Your blog is brilliant and I am thoroughly enjoying diving back into older and older posts. :)

Meghan said...

Hello! I LOVE the look of these and want them as favours for my wedding, as my colours are purple and yellow, the violas are perfect! I bought LorAnn flavouring oil in grape and it coloured my candy too much with the gel colouring so the flowers could not be seen! I tried again without adding the food colouring, but it still was not a clear lollipop, in fact, it became a brownish colour. Does the blackberry flavouring oil not have any colouring? I am disappointed and I'm debating making them without added flavouring to see if I can get the pale violet colour you have... suggestions?? Thank you!

SprinkleBakes said...

Meaghan,

Sounds like your thermometer is sightly off, and making your candy over-brown. The hot candy should be clear. You can check your candy thermometer accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.

You'll see here that the blackberry flavoring oil is clear. I'd suggest using a clear oil.

https://www.lorannoils.com/p-8284-blackberry-flavor.asp

- and use just a dab of food coloring, just a little bit on the end of a toothpick.

Here's some new info I have from making them recently: To be able to clearly see the flowers you'll need to run the lollipops under a stream of water (warm water is best) and let them dry for a few hours - perhaps even a couple of days- before you wrap them for favors. I'd suggest using wooden lollipop sticks because the paper ones are prone to peel when dampened.

Best of luck, and congratulations on your impending nuptials!

Waseem said...

look so pretty...i really like these delicate flower.


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Allison G said...

Wow these look beautiful! I saw pics in the July issue of Olive magazine and immediately came to the website. I can't wait to tryy hand at these

kalcote said...

I'm getting married next May at a rose garden. I'm definitely going to try to make these with rose petals. Thanks for this beautiful idea! :)

Cuppers said...

Very beautiful and sweet! Just perfect gift for any events specially wedding events.

Muhammad Amjad said...

This is wonderful idea and list of flowers is so pretty...thanks for sharing.
Flower delivery Pakistan

Flower delivery Pakistan

Alyssa said...

Gorgeous! I'm amazed that the hot candy doesn't discolor the flower or simply burn it to a crisp.

Anke (anke-art) said...

Wow! They will make a great Easter gift for my kinder students - thanks for the inspiration and the great tutorial!

merrymelinda said...

Nasturtiums would be gorgeous too (I use them in salads too). They come in a wide array of colors!! These are just beautiful - what a great idea!!

Silly Apron said...

Dear Heather, your treats make me happy! I am also trained in Fine Arts and putting my creativity in blogging about what kids learn through food. I used one of your pictures in my recent post about spring, I hope you don't mind.
www.sillyapron.wordpress.com

kwentzel06 said...

Hi, I'm making these for a bridal shower in September! Do you think they will be okay to make a few weeks ahead of time? ...since the flower is fully covered with candy.
Thanks, Kate

Anonymous said...

Hi there-
I made these, and mine won't set. What am I doing wrong?

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