Saffron-Pear Lollipops

Name: Saffron-Pear Lollipops
Total time: 1 h
Yield: 30 servings
Ingredients: 1 spray Nonstick vegetable oil spray; 2 tablespoons finely chopped candied ginger; ⅛ teaspoons saffron threads; 1⅓ cups sugar; ½ whole vanilla bean; ⅓ cup light corn syrup; ⅛ teaspoons kosher salt; 0.416 cup pear liqueur; 30 pieces lollipop sticks; 1 piece candy thermometer

Elegant homemade lollipops infused with saffron, pear liqueur, and candied ginger. These sophisticated hard candy treats combine the exotic flavor of saffron with sweet pear and warm ginger notes.

30 servings

1 hr

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•2 tablespoons finely chopped candied ginger
•⅛ teaspoons saffron threads
•1⅓ cups sugar
•½ whole vanilla bean
•⅓ cup light corn syrup
•⅛ teaspoons kosher salt
•0.416 cup pear liqueur
•30 pieces lollipop sticks
•1 piece candy thermometer

Cooking Instructions

1.
Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.
5 min
2.
Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly.
20 min
3.
Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly).
10 min
4.
Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.
25 min

Cooking Instructions

Line 2 rimmed baking sheets with silicone baking mats or parchment paper (lightly coat parchment with nonstick spray). Have lollipop sticks, candied ginger, and extra saffron at the ready.

5 min

Place sugar and 1/8 teaspoons saffron in a food processor; scrape in vanilla seeds (reserve pod for another use). Pulse to combine, then transfer to a medium saucepan fitted with thermometer. Stir in corn syrup, salt, 1/3 cup liqueur, and 1/4 cup water and cook over medium-high heat, swirling pan occasionally, until thermometer registers 300°. (Syrup will hit what is known as the hard crack stage. When cooled, it will be hard and will snap when bent.) Remove pot from heat and add remaining 1 tablespoon liqueur, swirling pan to cool syrup slightly.

20 min

Pour half of syrup into a 1-cup heatproof measuring cup with a spout; set remaining syrup aside. Working quickly, pour syrup onto prepared baking sheets to make 1" rounds (syrup will spread slightly).

10 min

Immediately place sticks in the center of each round, spinning to coat (so they stay stuck in the cooled candy). Scatter a few saffron threads and pieces of ginger on top. Repeat with remaining syrup (reheat gently if it starts to seize). Let cool.

25 min