Homemade Lollipops

Servings: lollipops

Calories: 123cal

Combine the corn syrup and sugar in a small stainless steel pot over medium-low heat. Stir with a rubber spatula occasionally until the sugar mixture is clear signifying all the sugar has been dissolved.
Add the candy thermometer and bring to a boil over medium heat, not stirring, until it has reached 300F or hard crack stage based on the candy thermometer.
While candy is coming to a boil, prepare bowls based on colors and flavors desired. Place drops of extract and food coloring in bowls.
Pour the hot sugar mixture into the bowls and stir quickly.
Again, acting quickly, pour 1-2 Tablespoons onto a silicon mat or into lollipop molds and quickly set in a lollipop stick and/or sprinkles.
The lollipops will setup in a matter of minutes.

5 from 87 votes

If the sugar mixture hardens up too quickly to pour and make more lollipops, place in the microwave for 30 second increments to loosen again. This method also helps in getting the bowls clean after. It is best to use microwave safe bowls and utensils for this reason.
If the candy hardens too quickly on the silicon mat, you can move the baking sheet to a low heated oven to get the candy to loosen up again, allowing for a little more time to add sprinkles or adjust the lollipop stick.
To make life easier when cleaning up, you can boil water in the sticky saucepan until the candy residue softens and you are able to wipe it clean.
Make lollipops on a dry day. Humidity can affect the hard crack stages of suckers by absorbing moisture in the air causing them to not fully harden.

Course: Dessert

Cuisine: American

Prep Time0

Cook Time7

Set Time5

Total Time12