Fill a large bowl with ice and water. Set aside. Add an edible flower or petals and a lollipop stick to each of the hard candy molds.

Add the sugar, clear vanilla, and the corn syrup to a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan. Increase the heat to medium-high to bring the mixture to a boil, stirring until the sugar has dissolved. Using the small pastry brush dipped in water, brush the sides of the saucepan to prevent crystals from forming. Boil the mixture for 5 to 8 minutes until it reaches 300ºF (hard-crack stage) on the candy thermometer.

When the mixture reaches 300ºF (hard-crack stage), immediately dip the base of the saucepan into the bowl of ice water. Avoid letting water seep into the pan. Carefully swirl the pan for 3 seconds.

Working quickly, pour the syrup into the hard candy lollipop molds.

Cool and let dry completely. Remove the lollipops from the molds and package them.