First, make the shamrocks. Place a pot over medium heat, and add the granulated sugar, water, and light corn syrup. Stir with a rubber spatula until everything is melted and combined.

Then increase the heat to medium-high, and attach a candy thermometer to the pot. Heat the sugar until it reaches 300F, stirring occasionally. Add the green food colouring and mix well. When the mixture reaches 310F, remove from the heat and mix until it stops bubbling. Add the flavouring and mix well.

Pour the sugar into a shamrock-shaped silicone mold, only filling each cavity about ½ cm full. Allow to fully harden (about 20 minutes). Then remove them from the mold and set aside.

Make the clear candy the exact same way as the shamrocks, but omit the food colouring and flavouring: Place a pot over medium heat, and add the granulated sugar, water, and light corn syrup. Stir with a rubber spatula until everything is melted and combined. Then increase the heat to medium-high, and attach a candy thermometer to the pot. Heat the sugar until it reaches 310F.

Pour dollops of clear candy onto a silpat mat, making sure they are larger than the shamrocks. Place a shamrock directly onto each clear dollop, making sure to not burn yourself with the hot candy. Stick a lollipop stick into the bottom of the clear candy, then allow these to cool completely.