You’ll need a candy thermometer for this recipe. The other special items required are the lollipop sticks. And, of course, you do need the edible, organically grown flowers, which can include pansies, roses, pinks, and wild woodland violets. (Note that African violet houseplants are not the same as wild violets and are not edible.)

Lollipop sticks are usually stocked in the cake and pastry decorating sections of discount department stores and in some craft stores or kitchen shops. In a pinch, use wooden Popsicle sticks instead—the lollipops won’t look quite as elegant, but kids never care! Also, expect the pops to come out in natural free-form shapes rather than perfectly round. Even on a tray with a perfectly flat surface, the molten syrup tends to run out unevenly. But the randomness just contributes to the charming homemade look.

There is one important caveat to always remember when making these lollipops or any other hard candy: The boiling sugar mixture is extremely hot. Never try to touch it or taste it while cooking or pouring. And take care never to splash it on your skin. If it drips on the counter top or stove, wipe it off with a wet, warm cloth, never your hand. If you have it, use a heavy cooking pot with a lip for pouring. This will facilitate pouring the molten candy from the pot.