30 pansy petals
1 cup sugar
6 Tbs honey
2 Tbs glucose
1/2 cup brewed Darjeeling or black tea
1/2 teaspoon lemon extract
Makes 30 Lollipops
Place sucker collars lined up on a silpat with sucker sticks. Place one pansy pedal in each one.
Gently combine all ingredients except lemon extract in a clean, dry small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 305 or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and add flavoring then swirl the hot candy syrup in the pot to reduce the number of air bubbles. Pour the syrup into the molds 2/3 of the way full. Cool at least 20 minutes. Remove from molds. Store in an air-tight container.