All you need is three simple ingredients for this tried and tested recipe for Homemade Lollipops.

Homemade Holiday Lollipops with white, red and green sprinkles

What better gift to give this holiday season than one that can be eaten?

Easy Homemade Lollipops are the fastest and easiest edible treat to gift or get. Their crystal-clear color leaves the door wide open for customization when it comes to the colorful add-ins.

Homemade Holiday Lollipop with colorful sprinkles

I’ve opted for seasonal sprinkles, but you could also decorate them with crushed candy canes for a wintery spin. And don’t forget to stir in your favorite flavorings, such as cherry or strawberry extract to give the pops a punch of fruity flavor.

Saucepan containing sugar and corn syrup with candy thermometer

If boiling sugar makes you run for the hills (or candy aisle!), have no fear. I’ve included all my candy-making tips in the recipe to guarantee sweet success.

Pouring homemade lollipops

Are you ready to give the gift of good taste this season? Tie together a bundle of these easy-to-make homemade lollipops, or wrap up a plate full of festive Marshmallow Christmas Wreaths or Christmas Tree Shortbread Cookies.

Homemade Holiday Lollipops with sprinkles

And if you’re hesitant to enter the world of homemade candy and caramelized sugar, have no fear! You can tune in to my video below for a tutorial on how to turn two ingredients into these festive sweets on a stick.

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Dessert

Easy Homemade Lollipops

All you need is three simple ingredients for Easy Homemade Lollipops.
4.45 from 25 votes
Homemade Holiday Lollipops with white, red and green sprinkles
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Servings 6 servings

Ingredients 

  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 2 teaspoons flavored extract, such as mint or vanilla (optional; See Kelly's Notes)
  • Assorted sprinkles or candy
  • Lollipop sticks

Special equipment:

  • candy thermometer

Instructions 

  • Line two large baking sheets with parchment paper or Silpat baking mats. Fill a large bowl with ice water and set it aside.
  • Combine the sugar, corn syrup and ¼ cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan.
  • Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
  • Boil the mixture for 5 to 7 minutes until it reaches 310°F (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.
  • Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don't run into each other.) Immediately press in the lollipop sticks and sprinkle the lollipops with your sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.

Kelly's Notes:

  • Opt for an extract that is clear in color in order to maintain the crystal clear color of the lollipops.
  • It's much easier to cleanly pour the syrup onto the baking sheet if you use a saucepan with a pour spot.
  • Work quickly as soon as you remove the syrup from the stove, as it'll harden very quickly. If the syrup gets too hard, re-warm it over medium heat until it softens slightly.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe adapted from MarthaStewart.com.


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Nutrition

Calories: 369kcal, Carbohydrates: 95g, Sodium: 24mg, Sugar: 95g, Calcium: 5mg

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Comments

    1. Hi Abraham – I really wouldn’t recommend making these without the candy thermometer, as you really need to know the exact temp of when the sugar hits the hard crack stage.

    1. Hi Jack! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

      1. I was taught from a young age to read a recipe a few times to make sure you understand correctly. Maybe try that next time. I tried this recipe for decorations on a cake (to see how it worked) . 310 F was also a bit too long, but I WILL try it again tomorrow and make sure to take it off a little earlier to keep it from turning yellow/orange. Trail and error. Through mistakes we learn.
        Fun recipe.

  1. 4 stars
    Made it for the first time. Followed the instructions carefully. A TIP Always read instructions through before starting, that’s how I got the water bit.
    Turned out lovely, but 310F was a bit too hot, it had a golden tinge. Next time I’ll stop at 300F

    1. Hi Kelly! It all depends on how large you pour each lollipop so I can’t provide an exact yield. :)

  2. Hi I made these but I had little bubbles in the top of the lollipops and the mixture at 300 began to look… yellowish? thanks for any help, Cathe

    1. Hi Cathe! The sugar can be super finicky so next time you can take it off the heat a little sooner to avoid the yellow color.

  3. 2 stars
    This recipe is one of which I would NOT recommend. First of all, they did not add ice on the list, also in step 2 does not specify the temperature of which the water should be, for example should I use the ice water I put aside? Not only that but then they have the amazing idea to never tell us about air bubbles! We had to SEARCH is up, all the information should be right for us served on a sliver platter but instead we had to do extra research. At the end the taste was very eh, it was fine but it would’ve have been better if bought from the local candy store, and in my case cheaper, for my $100 pan was ruined causes of this! Would not recommend if this is your first time dealing with candy!

  4. My grandson was studying Charlie and the Chocolate Factory for his virtual school (grade 4) and we decided to make some candy to go with his assignment. This was fast and easy and we both really enjoyed the process and the results. We got more than six lollipops, so we also made a sheet of candy with sprinkles which he broke into shards and tucked them into his lollipop display for even more interest. Thanks for sharing this fun recipe.❤️

    1. This is so awesome, Deb! I’m thrilled you and your grandson enjoyed making the lollipops together!

  5. Hi there I can’t get corn syrup in my country what can I use instead?(and it will stay see through

    1. I’ve never made this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this.

      1. The LorAnn website says u can use one of their products called…Hi Sweet…I think that’s correct. It’s a corn syrup substitute, can order on their site or probably Amazon?‍♀️

  6. 5 stars
    Delicious and works well! If you don’t have corn syrup, use honey, but just to warn you, it will come in a golden-orange brown color, and will look dark brown-orange in the saucepan

    1. Hi Lisa – I’m not sure I understand your question. I note in the instructions to transfer the saucepan to a bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. :)

  7. Do you have advise on how to “lightly pressing the garnishes into the syrup”? I keep getting stuck in the syrup and then it messes up the entire presentation.

    Thank you!

  8. 5 stars
    HI!!! Sorry to ask a weird question, but how many people live in your house? They must all enjoy this!!

  9. Mine turn yellow around 200. Thermometer is correct. Could it be the brand of sugar or even the pan?

    I’ve tried organic cane sugar and that says yellow from the minute it mixed with water.

    Regular sugar is lighter but still yellow tinted

    1. Hi Melissa! You can flavor these with whatever extract you like (think mint, vanilla, orange, cherry, lemon). I just recommend that you opt for an extract that’s clear in color in order to maintain the crystal clear color of the lollipops.

  10. 3 stars
    I ran into a lot of issues with this recipe. I had to tweak it a lot to make what I wanted and had to almost double the amount of flavoring to get more than a sugar taste. It was a good starting place though. (The first batch was super sticky, the second was crystallized, I don’t remember what 4 and 5 were, but I found the drop test worked better than a candy thermometer.)

    1. 2 stars
      Just tastes like sugar. I will try it again but I’ll be using a lot more extract flavor. I used strawberry and literally all I taste was sugar. I think a tablespoon or 2 of extract would give a better flavor. We will see next time I make it. But 2 teaspoons was indeed not enough to make these flavorful.

      1. I’m sorry you didn’t enjoy the recipe, Nikki. I look forward to reading your results with the additional extract.

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