These mint and rose lollipops are surprisingly easy to make. They’re a wonderful DIY food gift or Valentine’s present.
Mint and rose lollipops bring a grown up flavour to the traditional childhood treat. I’ve added dried culinary rose buds to make them extra-special, and to compliment the flavours.
They look so pretty and are perfect wedding favours or as a foodie gift for a loved one at Valentine’s day.
Lollipop Tips & Essentials
Lollipops are really easy to make and only take a few ingredients. You’ll need a heavy-bottomed pot with sides high enough so you don’t get splashed with molten-hot sugar water! The other essential bit of kit is a food thermometer. I use a Thermapen digital thermometer. It’s super-accurate and so easy to use: just stick the end into the pot and it will instantly read the temperature. No clipping it to the pot, no dial. Just an easy-to-read large digital reading.
Before you get started making the mint and rose lollipops, be sure to get all of the tools and ingredients and have them to hand. Prepare your lollipop molds by spraying them lightly with oil (not necessary for silicone) and inserting the sticks.
If you don’t have a Lollipop Mold, you can still make them. Just put a piece of greaseproof paper onto a baking tray. You can carefully pour the hot syrup directly onto it and use a metal spoon to swirl into circles.
You’ll need to work fairly quickly to get the syrup into the molds before it cools too much and thickens. Then add the rose buds and use a metal knife to position them as you like. Let them cool completely and voila: mint and rose lollipops!
When you first add the flavourings, they will seem very strong, but don’t worry. As the lollipops cool, the flavour will mellow.
Mint and Rose Lollipops
- Heavy bottomed saucepan
- Lollipop molds (or a baking sheet lined with baking parchment paper)
- 8-10 lollipop sticks
- Candy thermometer (I used a Thermapen)
- Heatproof glass jug
- 250g (1 ⅓ cup) granulated sugar
- 100ml (½ cup) water
- ½ tsp cream of tartar
- ½ tsp peppermint extract
- ¼ tsp rosewater
- 1-2 drops red food colouring
- Spray the lollipop molds with a little cooking spray and add the sticks.
- In a medium saucepan, add the sugar, water and cream of tartar and bring to the boil, stirring until the sugar dissolves. Stop stirring and continue boiling until the temperature reaches 148C/300F (the ‘hard crack’ stage). Remove from the heat and gently swirl in the peppermint, rosewater and a drop or two of food colouring sparingly to get the desired colour.
- Carefully pour the hot mixture into the heatproof jug.
- Fill the lollipop molds and very carefully (don’t touch the hot syrup) place a rose bud or a few rose petals in each mold. Use a knife to move the rose bud if necessary.
- Allow to cool completely.
- Alternatively, use a metal spoon and drop small spoonfuls of the mixture onto the baking tray and smooth into rounds. Place a rose bud and lollipop stick into each round. Allow to cool completely
Thermapen Digital Food Thermometer
The new SuperFast Thermapen® 4 Cooks Thermometer is the number one selling food thermometer in the UK. Here are some of the best things about it:
* Measuring temperature over the range of -49.9 to 299.9 °C.
* Used by hundreds of thousands of cooks and barbecue enthusiasts worldwide
* Speed, accuracy and convenience.
* Patented 360° self-rotating display that automatically turns to make it readable in any position.
* Automatic backlight.
* Powered by a single AAA battery that gives 3000 hours of normal use.
* Motion-sensing sleep mode automatically turns the Thermapen on or off, maximising battery life.
* Reads the true temperature in just three seconds.
* Stainless steel probe that conveniently folds into the unit when not in use.
* Available in ten vibrant colours
Looking for other ways to use your Thermapen? Try these recipes:
Saffron Pistachio and Cardamom Butter Toffee by Recipe from a Pantry
Pepper Steak by Little Sunny Kitchen
Spiced Apple and Rosehip Jelly by FoodieQuine
Sloe and Blackberry Hedgerow Jam by The Hedgecombers
Easy Sticky Five Spice BBQ Sauce by Elizabeth’s Kitchen Diary
PIN FOR LATER!
Disclosure: This recipe for Mint and Rose Lollipops was commissioned by Thermapen. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts. This post contains affiliate links.