We have another great after school kid craft project today. We’re making edible jasmine lollipops (but don’t worry, no candy thermometer needed). I spotted some great ideas for melting candies in this awesome craft book and thought it would be fun to try making some with edible flowers, jasmine. Not only are these lollipops pretty but they’re delicious too! I’m partnering today with all free clear laundry detergent for this fun, but sticky project. All free clear is free from allergens and irritants, specifically designed for children’s sensitive skin. So you can let kids can be kids and enjoy messy projects like these.

Keep reading to read more about how we made these edible flower lollipops…

Supplies: jolly rancher candies, jasmine (or another edible flower), lollipop sticks, metal measuring cup, parchment paper (not pictured)

Step 1: Place a few jolly ranchers in a piece of parchment paper and fold in half.

Step 2: Pound hard with the edges of a measuring cup (the flat part don’t do much so try to hit it on the edge) into smaller pieces

Repeat with more colors

Step 3: Place small piles on a cookie tray lined with parchment. Try to make them just one layer deep

Step 4: Pinch off the top flower from the jasmine plant and place on top of your candy pile

Step 5: Cover with another thin layer of crushed candy. Melt in the 275 degree oven for 6 minutes until melted.

Step 6: As soon as you pull them out, stick the lollipop stick in and gently twist. Let cool for at least 10 minutes. They should peel right off the parchment and are ready for eating!

Things got sticky and candy pieces ended up all over the table and his shirt, but I just popped his clothes into the laundry with all free and clear detergent for a quick clean up. All free clear is the #1-recommended laundry detergent by pediatricians, dermatologists, and allergists so it’s a great choice for families.

This post is sponsored by all free clear laundry products. If you would, here’s a simple one question survey to fill out for them.

Photography by Liz Stanley, assisted by Sara Albers