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Honey-and-Lemon Tea Lollipops
Makes 30 Lollipops
*30 to 35 pansy petals
*1 cup sugar
*1/2 cup brewed Darjeeling or black tea
*6 tablespoons honey
*2 tablespoons glucose or light corn syrup (See Notes)
*1/2 teaspoon lemon extract
1Arrange 30 sucker collars (See Notes) on a silicone pad or extremely well-greased baking sheet. Put 1 pansy petal in each. Use only the prettiest petals; discard any leftovers.
2Clip a candy thermometer on the side of a small, dry saucepan. Make sure the tip does not touch the bottom of the pan.
3Combine the sugar, tea, honey and glucose in the pan and bring to a boil over high heat. Do not stir, but as the syrup cooks, occasionally wash down the sides of the pan with a clean pastry brush dipped in water. This will prevent crystallization. Cook until the thermometer registers 305F degrees, or the hard crack stage. This should take about 10 minutes.
4Remove the pan from the heat and dip it into a bowl filled with ice and cold water for 15 seconds to stop the cooking. Set the pan on a heat-proof surface and add the lemon extract. Swirl the hot syrup in the pan to reduce the number of air bubbles.
5Pour the hot syrup into the sucker collars so that it fills them two-thirds of the way. Cool for at least 20 minutes and for no longer than 30 minutes or the lollipops will absorb moisture from the air.
6Lift the lollipops from the collars and store in an airtight container for up to 3 days.
  • Although these require cooking with hot sugar, they are surprisingly easy to make. Be sure you have a good candy thermometer and use a heavy pan.
  • Glucose is available in some specialty stores and pharmacies.
  • You can buy sucker collars in craft shops, candy-making supply outlets and specialty cookware sites online.
  • Source
    Executive Pastry Chef/Partner Gale Gand, TRU, Chicago, Illinois