The beauty of wedding flowers isn’t limited to bridal bouquets: you can easily share blooms with your guests in lollipop form! To make these truly toast-worthy treats, flavor them with champagne and peach candy oils to emulate the delicious flavor of a Bellini cocktail.
I chose mini pink rose petals and fresh mint as the inclusions for these pops, but you can use most any edible flower provided it has a pleasant taste. Remember, just because a flower is non-poisonous does not mean it is also delicious.
Here’s my list of edible flowers that are accessible and tasty:
Fresh flower heads can be used in lollipops, provided they are not large and bulky. Thin, flat flower heads, such as violas, violets and chamomile, are ideal. Marigold and rose heads are bulky and contain too much moisture, and will cause the hard candy to “weep.” Consider using their petals instead.
Be sure to use organically grown flowers. Eat only those flowers you are positive you can identify. Use pesticide-free plants from nurseries and herb gardens that offer organically grown flowers; pick them from a trusted friend’s organic garden or your own.
Hard Candy Notes: It’s a good idea to check the accuracy of your candy thermometer before you begin. You can do this by placing it in a saucepan of water and bringing the water to a boil. At boiling, the thermometer should read 212° Fahrenheit; if the reading is higher or lower, take the difference into account when testing the temperature of your candy mixture.
Your candy can take on a burned flavor if it is heated beyond the hard crack stage at 310°F. You can remove the liquid candy from the heat once your thermometer registers 300°F. Allow the temperature to rise on its own for the last 10 degrees.
Bellini Petal Lollipops
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1 dram bottle peach candy flavoring oil
1 dram bottle champagne candy flavoring oil
1-2 drops red liquid food coloring
Organic rose petals
Organic mint sprigs
12-15 lollipop sticks
Twist-ties or ribbon
Step 1: Cover a heat-proof work surface with parchment paper. Two or more metal baking sheets can also be used.
Step 2: Stir together the sugar, corn syrup and water in a small saucepan. Clip a candy thermometer to the side of the pan.
Step 3: Bring the mixture to a boil over medium heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302-310°F). This will take approximately 25 minutes. Remove the pan from the heat.
Step 4: Stir in flavoring oils and one or two drops of food coloring. (Be extra careful because the mixture will steam with these additions.) Stir well. As you stir, the mixture will develop small bubbles.
Step 5: When most of the bubbles have disappeared, drop the liquid candy onto the parchment paper by the spoonful using a metal spoon. Allow the candy to stand for a few moments before placing the petal or mint leaf (or combination of the two) on the hot candy. If you place the petal on the hot candy too soon, it will wilt immediately.
Step 6: Place a petal or mint leaf face down on the candy round. Use a finger (carefully!) or the end of a lollipop stick to slightly press it into the candy. Pour just enough hot candy over the petal to cover the back side, encasing it completely in the candy. Place a lollipop stick in the candy and rotate 1/2 turn. Allow the candy to harden and then lift from the parchment paper. If the lollipop appears cloudy, you may quickly and gently rinse it under a thin stream of warm water. If you do this, allow the lollipops to air-dry overnight before packaging.
Step 7: Wrap lollipops in clear cellophane and tie-off with a ribbon or twist-tie. Display lollipops in sugar-filled glasses or jars. You can also use flower pots with Styrofoam inserts.
All photographs by Heather Baird.
Heather Baird is an accomplished painter and photographer, but her passion is creating eye-popping, mouthwatering desserts. She writes about her adventures in the world of creative dessert-making on her award-winning blog, SprinkleBakes. She is the author of the new desserts book, Sea Salt Sweet, and her previous baking book, SprinkleBakes: Dessert Recipes to Inspire your Inner Artist was published in 2012. Heather lives in Knoxville, Tennessee, with her husband Mark and two mischievous pugs, Biscuit and Churro.