Pansy Lollipops Recipe

(1 rating)

pansy pop lolly photo
pansy pop lolly photo
(Image credit: Miana Jun, Cooking with Flowers)

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


  1. 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

  2. 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

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


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