If you like the idea of making your own wedding favours, then try creating these heart-shaped lollies. Far more imaginative than cupcakes and with this simple step-by-step recipe from the brand new book Gifts From The Kitchen you can't go wrong. Choose food colouring pastes to match your wedding colour theme and after they've set, wrap the lollies individually in cellophane finishing with a pretty bow. Your guests, old and young, will love them.

Catherine Gratwicke

Lollipop Recipe - makes 6 lollipops

Sunflower oil, for greasing
300g granulated sugar
150g golden syrup
½ rounded teaspoon cream of tartar
2 teaspoons peppermint or lemon extract
2 contrasting food colouring paste


Grease a 6-hole lolly mould with sunflower oil and line the bottom of each hole with a heart shape of greased backing parchment.

Tip the sugar and syrup into a small pan. Add the cream of tartar and 175ml of water. Set the pan over a gentle heat and warm slowly until the sugar has dissolved. Bring to a steady boil and continue to cook for about 10 minutes, until it reaches the "hard crack" stage, 154C/310F on a sugar thermometer.
Immediately remove from the heat and add the peppermint or lemon extract, swirling the pan to mix in evenly.

Pour roughly three-quarters of the mixture into a small warmed bowl and the rest into another. Add one of the food colourings to the larger quantity and the other to the smaller amount. Stir quickly until each mixture is evenly coloured.

Spoon the first mixture into the greased lolly moulds. Drizzle with the second mixture and lightly swirl the two together using a wooden skewer.
Place a lolly stick into each lolly and leave to set until solid and completely cold before removing from the moulds.

Gifts From The Kitchen by Annie Rigg (Kyle Cathie, £16.99) with photography by Catherine Gratwicke.