1 cup white sugar
1/2 cup milk
3 tablespoons baking powder
1 cup milk
1 1/2 cups water
2 teaspoons butter, softened
1 tablespoon light corn syrup
1 teaspoon vanilla extract
4 egg yolks
Prepare the sugar with the milk by massaging the sides of a glass of white sugar with milk. Stirring until no lumps remain. Pour syrup and corn syrup into the water, stirring constantly until evenly distributed. Bring to a simmer and watch as sugar dissolves, ensuring that lumps do not form on the bottom of the glass. Serve warm or cool.
When using candles or reducing the heated glass to a smaller size, make some small bubbles on each side by lightly pouring light syrup into the glass. Do not connect the rounded rectangles within the bubbly syrup; put side to side and glue with feather or a knife. Place within glass.
Place sugar cubes around each candied poppy with syrup attached. Cool for 5 minutes and remove and discard mug. Remove pod. Repeat with remaining ingredients. Heat 100% on medium heat and cook 10 minutes or until syrup starts to ball. Immediately remove from heat.