Lavender lollipops

I’d planned a salad for today’s post – a very good one, actually – but I’m desperately in need of something sweet and colorful, even if virtually. :D

These were really fun to make and turned out better than the first lollipops I tried - can’t wait to try new flavors. Any suggestions? :D

Lavender lollipops
adapted from this recipe

½ cup (120ml) water
2 teaspoons edible dried lavender buds
1 cup (200g) sugar
1/3 cup light corn syrup
few drops of purple food coloring – I used Wilton’s and added it using a toothpick

Start by making a lavender infusion: place water and lavender in a small saucepan over medium heat and bring to a boil. Reduce heat to low and boil for 2-3 minutes. Remove from heat, cover and set aside until completely cold – I made the infusion the day before and left it covered at room temperature. Strain the infusion.

Oil a marble slab or baking sheet. Have ready at least a dozen wooden sucker sticks.

In a heavy 2-quart saucepan, combine the sugar, corn syrup and 1/3 cup (80ml) of the lavender infusion; stir to blend. Place over medium heat and bring to a boil, stirring occasionally. Cover and boil for 2-3 minutes. Uncover and insert a candy thermometer in the pan. Increase the heat to medium-high and cook, stirring occasionally, until the temperature reaches 143ºC/290ºF. If sugar crystals form on the pan sides, wash the down with a pastry brush dipped in warm water.
Remove the pan from the heat and immediately dip the bottom of it into a pan of cold water to arrest cooking, removing quickly before the mixture gets too cold. Place on a dry kitchen towel and add the food coloring.
Using a large metal spoon, immediately spoon a little less than 4cm (1½ in) pools of syrup onto the prepared marble slab/sheet*. Lay one end of the lollipop stick in each pool of syrup while still soft and push gently to secure in place. Dot a little extra syrup on the embedded end of the stick. Let cool at room temperature until completely set, about 2 hours.

Wrap each lollipop in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

* once the mixture got cold and difficult to mold, I returned the pan to medium heat, stirring, until it became soft again (30 seconds or so)

Makes about 12