Pear Mango Saffron Lollipop

Pear Mango Saffron Lollipop

By TheSweetNerd  

March 8, 2016

  • Prep: 50 mins
  • Yields: 20 lollipops



2 cups sugar

1/2 vanilla bean, split lengthwise

2/3 cup light corn syrup

3 Tablespoons water

1 Tablespoon pear liqueur

1 teaspoon pear flavor

1/8 teaspoon saffron threads


Dried mango, ripped into 1/4 inch pieces

1/8 teaspoon saffron threads

30 lollipop sticks



1Spray your lollipop molds with vegetable spray and line with lollipop sticks.

2Prep shredded mango and saffron threads


1Food Processor: Pulse together vanilla bean, saffron threads, and sugar.

2Next, place water, pulsed sugar, pear liqueur, and light corn syrup in a saucepan. Swirl carefully so water covers most of sugar. Avoid getting sugar on side of saucepan. Boil until candy thermometer reads 300F. Do not stir. Tip: Brush down sides of saucepan with water to prevent crystalizing.

3Remove from heat and quickly dip into ice bath for a 10 seconds. Be careful!

4Add finishing flavors of pear flavoring and pear liqueur.

5Pour into pre-sprayed molds.

6Finish with mango and saffron.

7Lollipops are best the day of, but they will keep at room temperature for up to 1 week. Sometimes if the air is humid, they will droop. Try to find a dry area for storage.


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