Photo: The Meringue Girls
For the edible flower lollipops:
- 225g granulated sugar
- 100ml glucose syrup
- 60ml water
- a couple of drops of natural passion fruit essence (or any other essence you desire!)
- handful of edible flowers
- lolly sticks or liquorice wands for a classic dib-dab experience
- a pastry brush
- a sugar thermometer
- lollipop sticks
Combine the sugar, glucose syrup and water in a pan over a medium heat and stir until the sugar dissolves. When it comes to the boil, dab a pastry brush into the water and brush down the sides of the pan just above the boil line to remove any sugar crystals that have formed.
Attach a sugar thermometer to the pan and allow the mixture to continue to boil, without stirring, until it reaches 154°C. Immediately remove from the heat. Add a few drops of your chosen flavouring and stir to combine.
You need to work quickly to form your lollies. On a silicone mat or a sheet of baking paper, put a blob of sugar syrup down and use the back of a spoon to smooth it out into a circular shape. Place your lollipop stick, then put an edible flower on top. Finish by covering the flower completely with more sugar syrup.
Allow to cool for 30 minutes at room temperature. Wrap the lollipops individually in cellophane, tie with string and store at room temperature for up to a month. They are sticky, so keep them separate from each other.