Pansy Lollipops Recipe

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Taken from Cooking with Flowers by Miche Bacher (£16.99, Quirk)


  • Lollipop sticks
  • 12 to 18 viola flowers
  • 1 cup sugar (use refined sugar for clarity)
  • ½ cup of corn syrup
  • ⅓ cup of water


  • If you’re using mold, coat it with nonstick spray and insert the lollipop sticks in to the cavities. If you’re making free-form lollipops, line a baking sheet or a piece of marble with a silicone baking mat. Place lollipop sticks about 3 inches apart. Put 1 viola flower in each mold or at the base of each lollipop stick on the baking mat

  • Place a large metal bowl full of ice cubes next to the cooking surface. Combine sugar, corn syrup, and water in a saucepan over a medium heat and stir until sugar is dissolved. Then let it come to the boil and insert a sugar thermometer. Boil the syrup mixture without stirring until the temperature reaches 305F. Remove from heat and immediately place the saucepan on top of the ice to stop the cooking

  • Carefully pour the hot syrup into the molds or drizzle it over flowers. Let lollipops cool completely, about 20 minutes, before moving. Store upright.

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