How to Make Your Own Homemade Lollipops

The secret to making lollipops is to assemble all molds and other equipment before making the candy.

Difficulty:

Moderate

Instructions

Things You'll Need

• Vegetable oil; lollipop recipe; icing (optional); sugar Tools & Equipment: Metal lollipop molds or cookie cutters; pastry brush' lollipop sticks, popsicle sticks, gift-wrap cord, or fabric ribbon, alu

1. Lollipops recipe: 1 cup sugar 1/4 cup plus 2 tablespoons light corn syrup 1/4 cup water 1/2 teaspoon peppermint, cinnamon, or lemon extract paste food coloring Combine sugar, corn syrup, and water in a medium saucepan. Stir gently over medium heat until sugar dissolves. (Do not splash sugar on sides of pan or candy might become grainy.) Cook without stirring until mixture reaches 310 degrees F. on a candy thermometer. Remove from heat, stir in desired flavoring and coloring, and immediately pour into molds as directed. This is enough to make about 8 (2-inch) lollipops. Note: Do not double recipe. If more lollipops are desired make two batches.

2. Assemble all molds or cookie cutters and brush inside surfaces with oil. Arrange molds, leaving room between them to insert sticks or cords. If using cookie cutters, arrange on large piece of aluminum foil.

3. Assemble sticks, or cut cord desired length if you wish to hang lollipops.

4. Prepare lollipop recipe. Quickly pour hot candy mixture into prepared molds, or in cutters about 1/8 inch deep. Once all mixture is poured, press sticks in indentions of molds, and twirl sticks to embed them in candy. If using cookie cutters, wait until candy is firm around edges but still soft in center, then lift off cutter and press stick or cord into candy. If candy hardens before all sticks are inserted, you can attach them with a small amount of hot lollipop mixture. Let cool.

5. Release shapes by lifting out of molds, or peeling away from aluminum foil if cookie cutters were used. Outline or highlight shapes with icing, if desired.

6. Wrap lollipops tightly in plastic wrap and store in a cool dry place.

Tips & Warnings

• Lollipops should be wrapped as soon as they cool to prevent them from absorbing moisture. Store them in a cook, dry place. If you leave them unwrapped, roll them in granulated sugar to coat the outside and prevent moisture.

• Be careful the mixture is very hot! It hardens and cools quickly once it touches the cold metal of the molds.