How to Make Rose-Shaped Lollipops

Rose Lollipops
(c) 2012 Elizabeth LaBau, licensed to, Inc.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Yield: 8 lollipops
Nutrition Facts (per serving)
158 Calories
0g Fat
41g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 158
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 41g 15%
Dietary Fiber 0g 0%
Total Sugars 41g
Protein 0g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who wouldn't want to receive a bouquet of these rose lollipops? These beautiful rose-shaped candies are delicately scented with the fresh floral fragrance of rose water, and they make a perfect gift for Valentine's Day, an anniversary, or any romantic occasion.


  • 1 cup sugar

  • 1/2 cup light corn syrup

  • 1/4 cup water

  • 2 teaspoons rose water

  • 1 (1-ounce) bottle pink food coloring

Steps to Make It

  1. Gather the ingredients.

  2. Prepare your molds by spraying them with a very light coating of nonstick cooking spray and inserting lollipop sticks into the molds.

  3. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.

  4. Allow to boil, without stirring, until candy reaches 295 F.

  5. Once the candy reaches 295 F, remove it from the heat. Allow it to sit until it stops bubbling completely. Add the rose water and pink food coloring, and stir until they are evenly dispersed. If you want to make multiple colors from the same batch, start with a light pink color.

  6. Pour some of the candy into the mold's cavities.

  7. Then add a little more food coloring to deepen the color. Continue until you have made as many shades of red and pink as you desire.

  8. Continue to fill the mold's cavities until you run out of candy, making sure that the back of the lollipop sticks are well-embedded in the candy.

  9. Allow the lollipops to cool completely at room temperature.

  10. Once cool, gently flex the mold to pop them out—do not pull them out by the sticks.

  11. Enjoy!


  • Rose water is a common ingredient in Middle Eastern cuisine, and can often be found in the international section of large supermarkets. Rose flavoring or food-grade rose oil can be substituted. Be aware that rose oil is much stronger, so use much less than the recipe calls for—a few drops should probably do it.
  • To make opaque lollipops, add a drop or two of white food coloring when you add the pink or red.
  • Store rose lollipops individually wrapped, in an airtight container at room temperature, for up to a month.