Recipe from Lollipop Love by Chronicle Books. Rose syrup can be found at many Indian or Middle Eastern groceries. I make these in either 1½" round shallow or 2" round deeper lollipop molds - you can find them and lollipop sticks at many craft or baking stores.
Author: Anita Chu
Recipe type: candy
Serves: about 24 small (1½ in round) lollipops
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.
Recipe by Dessert First at https://dessertfirstgirl.com/2015/07/rose-saffron-lollipops.html