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.
LET’S BAKE TOGETHER!
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