The clover needs to be prepped one day ahead, so plan for this in advance. You’ll need hard candy lollipop molds for this recipe. I find silicone molds are easiest to use for beginner candy-makers(see blog post for sources).
1/4cup60ml hot water (distilled if not using food color)
Leaf green food color
Crème de menthe candy flavoring oil
Rinse the clover and pat dry with paper towels. Spread and flatten the clover leaves as you place them face-down between parchment paper or waxed paper in the center of a heavy book. Close the book and place two more heavy books on top. Leave overnight.
Combine the Isomalt and water in a heavy saucepan. Clip a candy thermometer on the pan to gauge the temperature. Cook over medium heat whisking until dissolved. Continue to cook. At 280°F add a drop of green gel food color and stir; add flavoring oil and stir. Cook until the mixture reaches 320°F and remove from heat. Wait until bubbling subsides and small bubbles dissipate before pouring the candy, about 3 minutes.
After the bubbles dissipate, spoon the candy into each lollipop cavity until they are halfway full. Let the candy stand for about 3 minutes to cool slightly. Carefully place a three-leaf clover face-down on the candy and press it down slightly so that it sticks to the candy using a toothpick. Pluck a leaf from another pressed clover and arrange it face-down next to the three-leaf clover on the pop. Use a toothpick to perfectly position it. Press it down with the toothpick so that it sticks to the candy. Allow the candy to stand until slightly hardened so that the clovers are firmly anchored in the candy.
Reheat the remaining candy in the pan over medium high-heat, stirring constantly. When the candy is pourable, fill the cavities the rest of the way full with the candy. Insert lollipop sticks and give them 1/2 turn to coat.
Let lollipops stand at room temperature until firm. Gently turn the lollipops out of the molds using the lollipop stick to wiggle them free.
Wrap lollipops in cellophane wrappers and store in a cool dry place. When stored correctly these pops will keep for months.
Keyword creme de menthe flavoring oil, four leaf clover, isomalt, moss green food color