"You can replace the dulce de leche with Nutella, chocolate, or basically anything that can be piped. Since these lollipops take a bit of coordination, pour out the lollipop mixture a little at a time and keep the remainder in the saucepan for easy preheating." - Anita Chu, author of Lollipop Love
Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.
HOMEMADE DULCE DE LECHE
Pour a 14-ounce can of condensed milk into a large metal bowl set over a saucepan of simmering water. Cook over low heat until it thickens and turns dark golden, stirring occasionally to prevent the bottom from burning. It may take a few hours for the dulce de leche to completely caramelize, but resist turning up the heat too high or the milk could burn. Let the dulce de leche cool and thicken before using.
Coat lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.
Continue cooking the sugar mixture until it reaches 300 degrees F (hard-crack stage). Immediately remove the saucepan from the heat.
Pour about half of the mixture into a heatproof measuring container with a spout, or a candy funnel. (Keep the remainder of the mixture in the hot saucepan. If it starts to set, place it over medium-high heat to rewarm.) Fill the prepared molds halfway with the mixture. Let sit for a couple minutes.
Spoon the dulce de leche into a zipper-lock bag and snip off one corner to make a small hole about ⅛-inch wide. Pipe a swirl of dulce de leche in the center of each lollipop, being careful not to get too close to the edges. Fill the molds with the rest of the mixture, covering the dulce de leche. Sprinkle with edible glitter.
Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.