Making basic lollipops is easy: just make sure you have a candy thermometer (accuracy in temperature is key) and that you’re very careful when working with hot sugar.
Cook the Sugar
Start by bringing 1 cup of sugar, ½ cup of water, and ¼ cup of light corn syrup to a boil in a heavy saucepan over medium-high heat. Then, cook the mixture until it reaches exactly 300 degrees F on the candy thermometer.
Add Color and Flavor
When the syrup reaches the right temperature, remove the pan from the heat and stir in a teaspoon of candy flavoring or vanilla extract. If you’re using food coloring, add that now too.
Pour the Lollipops
Then, pour the syrup into a lightly oiled lollipop mold that’s been fitted with lollipop sticks or into small mounds on a heatproof silicone baking mat. If you’re using the baking mat, gently lay a lollipop stick in each puddle of syrup. Let the lollipops cool and then unmold them, wrap them in cellophane bags, seal the bags, and store the candy in a cool, dry place for up to a month.
Love making lollipops? Anita Chu, author of Lollipop Love: Sweet Indulgence with Chocolate, Caramel, and Sugar shares three amazing lollipop recipes:
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.