Prepare silicone lollipop mould by spritzing lightly with olive oil or nonstick cooking spray. Add lollipop sticks to the mould, then set aside until ready to use.

Combine sugar, corn syrup, and water in a saucepan over medium-high heat.

Using a digital thermometer, boil mixture until it reaches 300° F / 150° C.

Remove from heat. Stir in watermelon flavoring and pink food coloring.

Spoon (or carefully pour!) molten sugar mixture into lollipop moulds.

Allow candy to cool completely. Lollipops will set and harden as they cool. (This will happen quickly, about fifteen minutes).

When lollipops have set, pop them from the mould onto a sheet of parchment paper or a silicone baking mat.

Temper white chocolate and tint with green oil-based food coloring. (If you aren’t familiar with tempering, skip this step and use green candy melts or pre-tempered confectioner’s coating instead.)

Working quickly, dip the top half of each lollipop in the chocolate, then transfer to silicone mat or parchment and allow chocolate to harden.

While green chocolate hardens, melt a small amount of dark chocolate in the microwave, or over a double boiler. (As it’s just being used to pipe the seeds, tempering really isn’t necessary here.) Transfer to a piping bag and pipe a few “seeds” onto each watermelon lollipop.

Next, temper a small additional amount of white chocolate. (Again, feel free to substitute candy melts if you aren’t familiar with tempering.) Working quickly, transfer chocolate to a piping bag and pipe a thin line underneath the green chocolate.

Allow chocolate to set completely. Once set, wrap lollipops in individual cello bags or transfer to a storage container. If storing in a container, place wax paper or parchment between layers to prevent your lollipops from sticking together.

Store lollipops in an airtight container at room temperature for up to one month.