Rose saffron lollipops from my cookbook Lollipop Love. Photo by Antonis Achilleos.
It’s National Lollipop Day, and to celebrate I’m sharing another of my favorite recipes, rose saffron lollipops, from my latest cookbook Lollipop Love!
I’ve always been a fan of the color pink and of using rose in my baking, so these lollipops were a must to include in the cookbook. These lollipops are delicately pink and subtly floral from the rosewater and rose syrup. This is one of the lollipops in my cookbook that doesn’t need any additional coloring; the rose syrup provides all the color. Although the color is already striking, the addition of some rose petals and saffron threads makes them particularly party-favor worthy. When you start making lollipops, you’ll discover how easy it is to personalize them and add your unique touch with sprinkles, luster dust, coloring, and other add-ins.
Most of the recipes in my book were made with typical round lollipop molds, although they’ll work with any more creatively shaped molds. I use either 1½” round lollipop molds 
Also, if you haven’t seen my announcement on my social media, the e-version of my cookbook is only $1.99 for the rest of the month of July! This is a great chance to get my book for your e-reader for a very low price. Go here 
- 1 cup (200 g) sugar
- ¼ cup (85 g) corn syrup
- ½ cup (120 g) water
- 1 teaspoon rosewater
- 1 teaspoon rose syrup
- Rose petals and saffron
- Spray lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
- Combine sugar, corn syrup, and water in a large, heavy saucepan. Bring to a boil over medium-high heat.
- Continue cooking until the mixture reaches 300°F, hard crack stage. Immediately remove saucepan from heat. Let cool to about 275°. Stir in rosewater and rose syrup.
- Pour the mixture into a heatproof measuring container with a spout, or a candy funnel.
- Divide the mixture among the prepared molds. Press in rose petals and saffron with a stick. Let lollipops cool and harden, about 15 minutes, before removing from the molds.
- Store wrapped in cellophane bags twist tied shut, in a cool dry place for up to one month.
Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. 
These are just too pretty!
who knew there was a lollipop day…heading over to check out your cookbook
Your lollipops are all so gorgeous. The sweet shade of pink from the rose syrup makes it look so elegant yet whimsical at the same time.
These are so darn pretty and dainty, just perfect for a princess party! I’d love to try my hand at homemade lollipops.
What a gorgeous lollipop! We have a family wedding shower coming up in a few months – this would be perfect to make for the guests!
Oh my goodness, these are lovely. Perfect for a wedding or baby shower. Love!
What a pretty little treat. Your cookbook looks really nice. I’ll have to check it out!
Thanks so much, Ginny!
Congratulations on the book! That cover is absolutely amazing, as are these lollipops. 🙂
These lollipops are stunning, actually the cover of your book is just too pretty! I bet the flavor is incredible too.
Thank you so much Susan! These are one of my favorites!
I had no idea there was a lollipop day. I feel cheated. Gah ; )
I didn’t realize until the day before – shows how aware I was too! Now we both know for next year!
These should take center stage at the most elegant bridal or baby shower!
Oh my gosh, these are the prettiest lollipops ever. So gorgeous!
Thanks so much, Kim!
Absolutely gorgeous! Too pretty to eat…almost!
Thanks Christina!
How fun! These lollipops are so pretty, and I love the rose and saffron flavor combination!
Thanks so much, Steph!
These are so pretty! I love the flavor combinations too! They would be a lovely party favor for a wedding or bridal shower!
Thanks Cynthia! Wouldn’t it be fun to make different colors for different weddings?
How fun that there’s a lollipop day and what a fantastic offer for the ebook format!! These lollipops are works of art, Anita!
Thanks Cristina! I appreciate your support!
Both the cookbook and this recipe are gorgeous!!
These are gorgeous and so much fun! Perfect for my girls monthly get together! I wonder if this idea would work as cake pops with the rose sprinkled on the outside?
Hi Nicole, what a fun idea! I might use saffron to flavor the cake and rose water for the frosting! It would be a delicious combo!
Hi!
I was wondering if we can replace the corn syrup with something else? Thank you!
Hi Gabrielle,
Corn syrup is used in lollipops to help prevent crystallization when the sugar is cooking. If you don’t want to use corn syrup, there are couple alternatives – try substituting 1:1 golden syrup, agave syrup, or invert sugar syrup. You can find directions on how to make invert sugar at home on the internet. Please note that golden syrup and agave syrup have different makeups than corn syrup, so your results may vary – most likely the lollipops could be softer/soften more quickly at room temperature. Store the lollipops wrapped in a cool dry place. Good luck!
Hi! I want to make these amazing lollipops.. do you think I can substitute rose syrup with rose essence? Please help!
Thanks!
Hi Martina,
Thanks for writing in and I apologize for the delay as I got back from vacation! Rose syrup is thicker and sweeter than rose essence. You can use rose essence as a 1-for-1 substitution and the lollipops will taste great, but they may not be pink as rose essence might not be colored. If you want pink lollipops you might need to add food coloring. It is also ok to double the recipe and get 48 lollipops! Let me know if that helps. Thanks and happy baking!
Also, do you think I can double up the dose? I need more than 24..! Thank you !! 🙂