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.
- Hibiscus (you can also find these at specialty markets –or online -packed in syrup!)
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.
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 theSprinkleBakes 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
- 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.
- Stir together the sugar, corn syrup and water in a small saucepan and clip a candy thermometer to the side of the pan.
- 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.
- 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.
- 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.
so pretty! i can see why you're enamored by them
Awww, those looks so pretty and delicate!
Oh good golly those are lovely. I've gotta try my hand at these.
I. Love. You.
These are a work of art…wow!! Seriously, so beautiful!!!
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) 😀
Dandelions! SO bitter! The buds are much milder. I would not recommend eating a mature, fully bloomed dandelion.
these lollipops are beautiful!
These are so lovely! I can see them for bridal showers and weddings too, great idea!
These are so incredibly beautiful. I think these will be the perfect present for my mom's birthday. 😀
This is a wonderful idea, and the list of flowers is very helpful!
This is a gorgeous lollipop! I made some candied viola and got funny looks. Most people aren't up in edible flowers. Love it!
You always amaze me. These are absolutely stunning!
You must have been so excited to post these – they're so beautiful!
These are so cute, yet very elegant. Pinning!!
These are so pretty, almost too pretty to eat!
The perfect spring treat. One stunning lollipop!
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 😉 )
HOW B.E.A.U.T.I.F.U.L !!!!!
So pretty! Thank you for the list of edible flowers…very helpful as was the tutorial.
Never have I wanted to eat a flower in my life than I have now. These looks absolutely adorable! Happy Spring! 😀
OOOOOH!! De verdad, esto es realmente precioso, adoro, me encantan, son mis preferidas,las flores de Pensamientos.
Simply stunning – I need to get a new sugar thermometer I think!
Such an original idea! Love these delicate flowers!
Beautiful, Heather! You are so talented!
WOW Simply Great!Cool pics
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:)
wow! these are so pretty – clever lady 😉
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Are very nice and original, had not seen before. A greeting from Spain
These are so simple and looks sp pretty & delicious …. Loved them ……
Wow! These are so pretty!
Lovely. Wouldn't it be fun to pass these out for a bridal shower or have on the tables at a wedding!
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…
You are so creative, I absolutely adore your blog!
I'm kind of speechless, Heather. Love. Love!
Thanks for sharing which flowers actually taste good. These are so beautiful, I wouldn't want to eat them!
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!
P.S. My Mom's favorite flower was the pansy… so I immediately smiled when I saw this. 🙂
Congratulations, these are soooo gorgeous!
These are COMPLETELY gorgeous!!!
Que preciosidad, me encantan son maravillosos, me producen paz al mirarlos. Un beso
Beautiful!!! Must be candy in the air – lol. I just made homemade toostie rolls. I love making candy.
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.
WOW – so beautiful. Thanks for posting.
So delicate! So Spring!! Ultra sophisticated.
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….
Such a beautiful idea and ultra classic! Love, love, love!
Tu blog siempre me deja sin palabras pero la entrada de hoy es MARAVILLOSA!
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.