All you need is three simple ingredients for this tried and tested recipe for Homemade Lollipops.
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.
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.
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.
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.
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.
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!
Nutrition
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Recipe adapted from MarthaStewart.com.
5 Stars for such clear instructions. I’m going to try this however may I ask. Could I use a silicone mould instead of parchment paper?
If so you will save me alot of money in buying 50 personalised lollipops
Yes! A silicone mould would also work well!
I rated ot as high as I did because overall it was a fun little project for my kids and I to do together. Otherwise, it was a bust. We followed the recipe exactly as instructed but somehow it didn’t work. The lollipops have been setting on the counter for over an hour and they’re still not hardened. They’re really cute to look at, but I can’t even pick them up because they’re too soft.
Hi Ember – I’m sorry you didn’t have success with the recipe. Did you cook the sugar to the specified temp/hard crack stage?
These were lovely! Though, about an hour after they set, they started to get wet/sticky; they were no longer smooth to the touch. Is this typical, and if not, how do you prevent it? Also, what can individual ones be wrapped in? (Don’t want them sticking to their wrapper.)
Hi Bev – Is it by chance humid where you are? Humidity can cause the lollipops to be extra-sticky. And to wrap them individually, I’d recommend using clear cellophane bags such as these: https://amzn.to/33VgI8N :)
Do you recommend nonpareils sprinkles, or are they too small?
Those would work great, Gitana!
You mention adding 1/4 cup water to the sugar, corn syrup mix in the written directions but it’s not in the ingredient list. Do you need the 1/4 cup water? Thank you.
Hi Carmen! We don’t generally list water as an ingredient. So yes, you’ll need the 1/4 cup of water mentioned in the directions.
What size pour-spout sauce pan is that? Trying to find it on Amazon.
Hi there! It’s a 2-quart saucepan :)
No clue how to make it clear but this recipe turned out beautifully. Used dried blood oranges and a floral tea for decoration.
I’m thrilled you enjoyed the recipe, Fawn!
Try torching them it will make them less cloudy
I used Domino sugar and LouAnn flavoring. I used a (what I believe is) a candle making “pan”?with non-stick coating and a pour spout. I first put in the syrup, then sugar, then water and gently mixed it until it was all wet. I then put it on a pre-heated burner on medium heat and then turned the burner on high until it hit 300. From start to finish I didn’t stir it at all. All I did was wash down the sides on occasion with a silicone brush with a small bit of water. Quickly put it in an ice bath for 10 sec and put 2 drops of the flavoring in (it was plenty!). Then I poured it into my lollipop molds that I earlier sprayed with Pam coconut oil. They turned out perfect! I had quite a bit left over that hardened in the pan. Later I re-heated it and it performed just the same, however, with more of a golden tinge. I don’t know if it was because of re-heating it or because I already had the tinted flavoring in it. I am going to start over with the second batch and do like the first. These were really easy to make. Hope my specific experience helps someone!
Thanks so much for your notes, Brooke! I’m thrilled you enjoyed the recipe!
I made these with great success but I wanted to know if I can substitute honey for the sugar? I want them to have a honey flavor.
Hi Brenda – I’ve never tried that so I can’t say with certainty what the results would be.
We liked the recipe and thought it worked well. We added orange flavoring to some and left others plain- both were great. My biggest problem was trying to make circles all the same size lol- user error♀️
Love the orange flavor idea, Crissie! I’m so thrilled you enjoyed the recipe!
I saw a few comments about less than perfect results. I also had yellow tinged candies all though it did not affect the taste.
Here are some circumstances that may be likely culprits to less than expected results. I had to eliminate a few before I was successful.
1 Dishwasher residue. If you use a dish washing machine, or have a water softener, there can be residual soaps and water conditioners/ drying agents on your pans. Before making candy wash your pots with very hot water, going over each surface even if it looks perfectly clean, and dry with paper towels or air dry.
2 Poor quality sugar. I know its pennies on the dollar but some generic sugars do not use as many purification steps as the more expensive labels. Sugar is whitened with chemicals and when those are not removed you’ll see the results as cloudy, yellow, or worse inclusions in your candy when it reached melting points before crystallization. Try ordering Sugar made specifically for candying for crystal results.
3 Stirring. The temptation is too much! You’ll want to blend your sugar and syrup but you really do not have to and the results can leave you with big chunky inclusions. Pour the Corn syrup in to the pan first then the sugar. leave the bubbles alone, cook on a medium temperature over a burner that fits the bottom of your pan and leave it alone.
Thank you so, so much for your notes, Monica! I’m thrilled you enjoyed the recipe!
Thank you so much for the easy-to-fllow recipe! We made our first batch of lollipops and they turned out great.
Wish there is a way i can show you how well ours turned out. My kids were so proud they shared it with their friends. Now we have to make more. Will definitely check out your other recipes.
Yay! I’m so thrilled your family enjoyed the recipe! You can share your creations with me by mentioning @justataste or tagging #justatasterecipes on Instagram :)
Thanks for the tip
If you do not have the candy thermometer which alternative can be used?
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.
most digital Cooking/Baking thermometers will read the temps you’ll be trying to reach.
be sure to NOT leave any plastic thermometers in or on your pan.
Insert the probe to the candy and slowly stir it around to get frequent readings.
Be careful this method can cause crystals that are not wanted
Does anyone know the nutrition value for these?
Hi Jack! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
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.
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
I’m so glad you enjoyed the recipe!
I’m going to be making theses for my grandchildren and a few friends that has kids as a little x-mas gift I love making things but when I bake or make any kind of desserts I never eat it Thanks for sharing this recipe
Edible gifts are the best gifts! Happy holidays!
How many lollipops does this recipe make?
Hi Kelly! It all depends on how large you pour each lollipop so I can’t provide an exact yield. :)
Made for Birthday Party.
Yay! I hope everyone enjoyed them :)
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
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.
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!
I’m sorry you didn’t enjoy the recipe, Valdimere.
Why would you have an 100 $ pan?
Yum!
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.❤️
This is so awesome, Deb! I’m thrilled you and your grandson enjoyed making the lollipops together!
Hi there I can’t get corn syrup in my country what can I use instead?(and it will stay see through
I’ve never made this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this.
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?♀️
Interesting!
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
You didn’t include the 1/4 cup of water in the initial recepie
I don’t generally list things like water, salt or pepper in the ingredients.
Your video says water but if don’t see it until he ingredients
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. :)
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!
Hi Danielle! The hot sugar can be very finicky so I use food-styling tweezers :)
HI!!! Sorry to ask a weird question, but how many people live in your house? They must all enjoy this!!
haha! Yes, my husband and boys love this recipe! :)
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
Hi Annie – Are you using clear corn syrup?
What other flavors do u recommend?
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.
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.)
I’m so sorry you didn’t enjoy the recipe, Britt.
I needs citric acid.
Hi Carmen – I’ve never tried that but it *should* work.
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.
I’m sorry you didn’t enjoy the recipe, Nikki. I look forward to reading your results with the additional extract.
Can I add citric acid for a sour taste? if so, when would you add it? My 5 year old nephew loves sour tasting things and I would love to make some for his birthday.
Hi Leigh! I’ve never tried that but it *should* work. I’d start with 1/2 tsp citric acid and carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath. Can’t wait to hear your results!
Approximately how many lollies does the recipe yield?
Hi Malinda! It all depends on how large you pour each lollipop so I can’t provide an exact yield.
hello,
I was thinking of making this recipe,
but i’m allergic to corn and i don’t have a candy thermometer.
Is it ok if i make the lolipops without them?
Hi there! I 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.
I was just a bit bland and needed more flavour and more thickness
Hi Alannah – I’m sorry you didn’t enjoy the recipe. If you decide to try it again I recommend adding a flavoring, such as vanilla, peppermint or cherry. :)
i love the recipe mine turned out great
I’m so glad to read this, Juanita!
i love the recipe awesome amazing
I’m so glad you enjoyed the recipe!
Hello! I am thinking about getting everything together to start this process.
I will need to buy the thermometer and all ingredients as well as the baking tray.
Before I start:
Do we need corn syrup? is that just the liquid required to melt the sugar?
I’m in England and it is £9.00 for only 473 mls.
Also when you pour how quickly does the sugar start to set in the pan ? Do you have time to decorate a few lollies….
It looks like the timing is crucial BUT BUT can you keep the liquid on the hob while you decorate? On a low heat?
Thank you so much. Xxx
Hi Helen! You’ll definitely need a clear corn syrup for this recipe. The lollipops will harden fairly quickly and if the syrup gets too hard, re-warm it over medium heat until it softens slightly. Looking forward to hearing your results!
You can use glucose syrup in the UK instead, works the same.
It was so good, but it was little hard to make I got burned while pouring it. Plus how do you clean the pot I’m having trouble
cleaning it out
I’m so sorry you got burned, May. And you can very carefully re-warm the pan on the stove to re-melt any sugar residue.
I don’t have corn syrup nor a candy thermometer but they turned out great!♥️
I’m glad you enjoyed the recipe!
Is there anything I can use instead of corn syrup
Hi Doria – I have never made this recipe using a corn syrup substitute so unfortunately, I can’t weigh in on this. Sorry I can’t be of more help!
Hi, I want to make these lollipops and am wondering when I should add the sprinkles.
Thank you!
Denise
Hi Denise! As noted in the recipe above, “Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. 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.” :)
Could you add a drop of food colouring to the mixture to get different colours?
Hi Janine! I’ve never tried adding food coloring but if you do try it, make sure it’s gel-based. Sorry I can’t be of more help!
How do I clean the pot out after ???
Hi Jessica – Fill your pot with water until it covers all of the sugar residue then put the pot back on the stove and let the water simmer to re-melt the sugar. The water will dilute the sugar, so even if you turn off the heat and put off rinsing the pot until later, the sugar won’t re-crystallize onto your pot.
what if u don’t have a candy thermometer
Hi there – I 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.
Why do they turn yellowish instead of clear white?
Hi Linda – If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform in to caramel.
I tried this and it works really well with lemon extract and tastes really good
Awesome! I’m so glad you enjoyed the recipe, Emma!
Is it possible to make these, cool and crush for stained glass cookies? I don’t actually want the color, I want it clear to make a see through “box” cookie.
That *should* work!
Can I use vanilla extract?
Absolutely! There’s actually a clear vanilla extract that works really well to provide flavor without changing the color. Enjoy!
I NEED HELP! I did all these steps my candy looks and feels hard then as soon as you bite into it it is suuupppperrrr sticky!
Hi Grace – Did you cook the sugar to the specified temp/hard crack stage?
will they still work with golden syrup anyone? Even though they will turn amber
I’ve never tried this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this!
I made them how ever I had to put them in the frig for a few minutes to get them off the pan but then a few minutes later they were soft again do you have to air dry them over night?
Hi Kim! These should be stored in an airtight container in a cool, dry place.
What can be used instead of corn syrup?
thanks!
Hi Clarissa – I’ve never tried this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this!
How would you suggest packaging the lollipops in order to give them out as gifts?
Hi there! I’d recommend using clear cellophane bags such as these: https://amzn.to/33VgI8N :)
Do you have to cover your suckers with anything after you make them? If you do then what do you cover them with?
Hi Kaitlyn! Store the lollipops in an airtight container in a cool, dry place.
What serving size is this recipie supposed to be?
Hi Kaitlyn – It all depends on how large you pour each lollipop so I can’t provide an exact yield.
Just tried these but am having trouble cleaning the pan!! I have hard pieces stuck to it. Any suggestions ?
Hi Alisha – You can very carefully re-warm the pan on the stove to re-melt any sugar residue.
Is there a mold we can use? Say xmas tree or star? Plastic, silicone maybe?
Hi there! I’ve never tried that so I’m not sure, but you would definitely want to make sure the mold is recommended for high temperatures.
Every time I make hard candy it isn’t clear. It ends up being “amber” colored. Do you have any suggestions?
Hi Angela – Most importantly, use a candy thermometer. If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform into caramel. And be sure to use clear corn syrup. :)
Great
About how many per batch? Says6 servings…does that mean only 6 suckers.
Hi Juli! It depends on how large you pour each lollipop so I can’t provide an exact yield.
Can I use a meat thermometer instead?
Hi Celeste – I wouldn’t recommend using a meat thermometer as they are generally much shorter in length, and their temperature range isn’t typically high enough for cooking sugar.
Hi
I would like to make these a pale pink but still keep the translucency. Can you suggest what I could use please?
Hi Meg – I’ve never tried adding food coloring but if you do try it, make sure it’s gel-based. Sorry I can’t be of more help!
Hello, I want to make these Lollipops, but in my country we don’t really have Corn Syrup. Is there an alternative ? :)
Hi Sina – I’ve never tried this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this!
I make Hard Candy and I usually add coloring to it, but I would like to make some clear candy. Every time I make , the candy ends up being slightly Amber color. Is there a trick to making it clear or will it be clear once I pour it?
Hi Angela! Most importantly, use a candy thermometer. If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform in to caramel. And be sure to use clear corn syrup. Hope that helps!
Is it possible to use a silicone mold. Will it stick?
Hi Steve – I’ve never tried that so I’m not sure, but you would definitely want to make sure the mold is recommended for high temperatures. Let me know if you give it a shot!
How do you store these if making a week ahead?
Hi Brittany – I’d recommend storing them in an airtight container in a cool, dry place.
Haven’t tried this yet but I’m looking to make a clear almond bark. If it’s possible.
How many does this recipe make?
Hi there! It depends on how large you pour each lollipop so I can’t provide an exact yield.
I used a dark corn syrop, and my sugar burned. Is that’s why it burned? I tried to be very careful heating it up, and it looked ok boiling but at the end it just suddenly burned.
did I overheat it? or was it the corn syrop?
do you have any suggestions please?
Hi Zena – Did you use a candy thermometer?
can we not use the corn syrup?
No, you’ll definitely need corn syrup for this recipe!
easy pee zee love it quick great for girl scout fund raiser
Hi there. My sugar syrup turn to brownish when it’s cooked to 310 f. Always yours is lighter I colors.have any suggestion
Hi there! Did you use a candy thermometer? If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform into caramel. And make sure you’re using clear corn syrup. Hope that helps!
Can I make the pops sour with citric acid? Has anyone tried & succeeded?
Thank you!
Hi Shaunn – I’ve never tried that so I can’t say with certainty what the results will be. Sorry I can’t be of more help!
Hi Kelly,
Can I have the measurements by gram instead of cups?
Thanks.
Hi Grace! Our recipes are written in the Imperial format, so feel free to use an online conversion program for metric. :)
Hi Kelly. Thank you so much for replying to me. I did follow your directions. I used a candy thermometer and clear corn syrup. I made another batch today and they came out nearly perfect. Still working on making nice circles. Either way, amber or clear I love them and can’t wait to give them out for Christmas.
Excellent! I am SO thrilled to hear this, Tricia!
Thank you Kelly for replying. I just made another batch and they are clear. I did use a candy thermometer and clear corn syrup. They are not nice and round like yours but they are so cute. I tied the amber ones up with gold ribbon. They look and taste great!
Turned out beautifully, thank you. I did double the amount of flavoring to give it a little kick!
I’m thrilled you enjoyed the recipe, Mel!
I just tried these and I think they were a little difficult. Mine were also amber colored so I thought I burnt them. They don’t taste burnt though. I made a few and gave up because of the color. I like how yours look. The clear looks so much better than the amber. I’ll try one more time. They look so cute.
Hi Tricia – Did you use a candy thermometer? If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform into caramel. And make sure you’re using clear corn syrup.
These were super easy to make. It says 6 likes servings which makes a very large lollipop. Actually too big to fit in the small candy bag treat. If giving to little ones, I would recommend them to be smaller and you could probably make 24 plus with one batch. The directions were spot on and so fun to decorate. After pouring them and adding the sticks and candy, I went back and dropped a small amount on top of the stick where it is stuck to the lollipop.
Thank you Kelly for this fun baking item. I love following you and enjoy reading about all the baked goods.
Kathy
I’m so thrilled you enjoyed the recipe, Kathy! :)
Loved making these
I’m so glad you enjoyed the recipe, Belinda!
Hi Cristina, can I use just the parchment paper of do I need the baking mat as well? Thanks you!
Hi Cathy – You can line your cookie sheets with parchment paper or a Silpat baking mat.
Can you use food color for holiday like green and red
I’ve never tried adding food coloring but if you do try it, make sure it’s gel-based!
I tried this twice and it comes out Amber colour and I only bring it to 300f what am I do I g wrong. Could it be the pan I’m using?
It may be! Sugar can be very finicky. What kind of pan did you use?
Hi..how long will the sugar lollies keep if I make them in advance for christmas ?
Thanks!
Hi Elaine! It depends on a variety of factors, mostly how they’re stored and at what temp.
Hello…. I was wondering if you can use Cinnamon oil in place of the extract and would it need to be a smaller amount since its real strong?
That should work but I’m not sure how flavorful the oil is so I don’t know what the quantity would be.
Hi!! They are really pretty!! Can’t wait to try them! I was wondering, if I do them today, how long will they last? Thank you!!
Hi Cristina! They’ll last the same time as any lollipop, but I’d recommend storing them in a cool, dry place.
Hi, how do you get the lollipops so clear. mine always have just a tad bit of yellow to them
Hi Tara! My first guess is that the syrup rose slightly past the 310ºF mark, at which point it’ll begin to turn amber in color and transform into caramel. Also, make sure you’re using clear corn syrup.
Hi. Love this easy recipe. The logo on your lollipop sicks, is it just photo shopped? If it is imprinted, where did you get them?
Hi Samantha! That is just a watermark I added using Photoshop. :)
About how many lollipops does this recipe make?
Hi Samantha! It depends on how large you pour each lollipop so I can’t provide an exact yield.
Hello- These are beautiful but doesn’t adding the sprinkles defeat the purpose of only two ‘safer’ ingredients since sprinkles contain a wide variety of additives.?
Feel free to leave them out :)
Hi! I have tried different recipes and failed! Yours was just spot on! I need to make 50 of these for my Goddaughter’s Christening. My husband will need to help me as indeed they set very very quickly. Sugar waits for no one indeed! Many many thanks for this, it’s perfect.
So glad you enjoyed the recipe!
Can you use this coating for cake pops also?
I wouldn’t recommend it!
I did it!! Thanks so much for recipe!
Woohoo! So glad you enjoyed it :)
Not perfect circles but tasted good and worked very well!
So glad you enjoyed the recipe!
These were a failure for me. I don’t know how you got such nice, rounded lollipops. I followed the directions of swirling the pan in the iced water for 10 – 15 seconds to help it cool down. Then, when I went to pour the lollipops, the syrup ran. It did not stay in a nice circular shape. After a minute or so, the syrup did begin to thicken so that when I poured it, it did retain it’s shape a little than before. I tried about 8 to 10 lollipops. Out of those, one could be considered nice enough to give as a gift. I think the recipe is probably fine but I wouldn’t make these again unless I had lollipop molds.
Hi Marie – Did you use a candy thermometer?
Can we make week before the party
Hi Shweta – Yes! If you store them in air-tight containers, they’ll keep up to 2 weeks. Enjoy!
BOA NOITE !
ACHEI EXCELENTE,MAS GOSTARIA DA RECEITA EM PORTUGUÊS.
GRATA.
ALESSANDRA (BRASIL)
Mine are so sticky while cooling and even unable to wrap by cellophane.
Should I use isomalt rather than sugar?
Hi there! I have never used isomalt in this recipe so I’m not sure if that would work. Is it by chance humid where you are? Humidity can cause the lollipops to be extra-sticky!
Hi Kelly
Just wondering glucose syrup can be replaced in lieu of light corn syrup? Light corn syrup is imported and is 4 times more expensive ($17.00).
Hi Norma! I’ve never tried this recipe with glucose syrup so I’m not sure how that would turn out.
How do you keep the suckers hard until served at outdoor summertime parties? Once my girls started to lick them they just pulled apart like Taffy’s. How can I add more taste?
Hi,
Made these today and they came out.. OK for taste but they did NOT come out round… They still look very pretty, made some with some coloured sugar as toppings instead of confetti, but they all looked like clouds rather than round. Why is this? any suggestions?
Mine wont harden
Hi Lou – Did you cook the sugar to the specified temp/hard crack stage?
Just found this out the hard way:( I made two batches only to realize Parchment and Wax paper serve two very different purposes…
Thanks!
I don’t have a pan with a spout. Would ladling the candy syrup be too slow a process? Where is a good place to buy a pan with a spout?
Hi Teresa! Here’s an affiliate link for my go-to pan with a pour spout: http://www.amazon.com/gp/product/B003YL3MHA?ie=UTF8&camp=1789&creativeASIN=B003YL3MHA&linkCode=xm2&tag=jusatas-20
I know this is a late reply, I’ve made these numerous times.
The first time I didn’t do it over a high heat and boil the hell out of it till it hit the hard crack stage. I had it on a lower heat and the sugar began to caramelise or turn to toffee before the temp went up. It’s important to to have everything ready before hand and cook it on a high heat all the way ☺️
Thanks for the recipe, I make it every year!
I’m wondering why you say 310f as the ‘hard crack’ stage? Hard Crack is about 300f. even adjusting for altitude it would likely be close to 300f. ??? I use a quality candy thermometer, take the mixture to 303f (adjusted for my altitude, 1500′, adding 1 degree for every 500 feet above sea level.) and get excellent results.
Hi Brian – The hard crack range can vary, per your comment. I’ve reached it anywhere between 302°F and 310°F.
Hey kelly!
I would like to make these lollipops, but I don’t have any corn syrup… Can I replace it by other syrups, such as marple syrup or honey?
Hi Estrella! You’ll definitely want to use clear corn syrup. The consistency of honey or maple syrup won’t have the same effect in this recipe, and the lollipops wouldn’t be clear if you used either of those.
It’s COOL & YUMMY
Unfortunately i can not buy here any corn surup :( whatbelse i can use?
Why don’t you keep them in the freezer/fridge for a day or two then take them out and use them quickly? If that doesn’t work, try to make them again!
HI,
i made these lollipops and the turned out great but they started melting!! i live in a hot humid climate so what should i add or do differently to make sure that doesn’t happen? do i keep them in the fridge? but then i wonder if they’ll start melting as soon as i take them out? what should i do?
Hi Asfia – I’ve never experienced the lollipops melting after they’ve been poured. Did you allow the sugar to get to the exact temp in the directions?
Question for Kelly.
I am thinking about making these for my church Easter party. We will have about 30 children! How would you suggest going about that?
Hi Holly – The lollipops can be made a day in advance, but I wouldn’t recommend trying to scale up the recipe since hot sugar has to be worked with very quickly. I’d definitely recommend doing several smaller batches. Hope that helps!
I’m getting ready to make these. If I sprinkle colored sugar & glitter sugar to the mold followed by your mixture, will it retain the color of of the added or will it look terrible?
Hi Karla – I’ve never tried this recipe using a mold, so I can’t say with certainty if there will be any changes in the final product.
So cute. It opens up the idea door for all kinds of creations. I never knew the tip about cold water. Looking forward to do this.
I try to make these today but why my thermo just stay in 250 f..
How long does it take to reach 300 f ?
Hi Widya – It depends on how hot your stovetop burners run.
does wax paper also work?
Hi Kaitlyn – No, you should not use wax paper as the heat could melt the paper and the lollipops may stick.
Can anyone tell me how to clean my sauce pot?
Hi Debbie – You can very carefully re-warm the pan on the stove to re-melt any sugar residue.
Hi,
I’m probably the last person should be allowed in the kitchen, but going to give this a go. The only item I don’t have is the candy thermometer. Any tips if having to go without? Thanks
Hi Jay – I 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.
I’ve made some and love the outcome. Do you think they could withstand being shipped (Possibly overnight even) or would they melt?
There’s no need to worry about melting, but there’s a chance they may break!
faze3mommy – Make sure the thermometer you use has “Hard Crack” written on it. If it does not, it was not made for use with boiling candy and may shatter. This could be VERY dangerous, and you’d lose the entire batch of candy. :o(
Awesome lollipops!
I put green and red in them for a bit of colour.
is it ok?
my kids really enjoyed them ! I will be making them for thanks giving!
corn syrup is really necesary?
Look for pancake syrup or waffle syrup they r the same
Can you add a small amount of food flooring to change the color
Hi Jessica! I’ve never tried adding food coloring, so I can’t say with certainty how it’d impact the results. Let me know if you try it!
How long will the lollipops last?
Hi Alissa – They’ll last the same time as any lollipop, but I’d recommend storing them in a cool, dry place.
how many lollipops does one patch make
Hi Elle! It depends on how large you pour each lollipop so I can’t provide an exact yield.
How do I get them to hold the round shape without a mold?
Hi Maria – They’ll end up being whatever shape you pour them into. So if you pour them into an even circle, they’ll stay that shape!
Hi there. I doubled this recipe but was unable to get the mixture to the ‘hard crack’ temperature so it didn’t set properly once cooled. I just couldn’t get the mixture above about 250F on my candy thermometer. Would the extra amount have made a difference? If not, any suggestions as to what may have gone wrong? Thanks.
Hi Yvette! It’d be very difficult to make these lollipops with double the ingredients, as it’ll take much longer for the mixture to reach the right temp. It’ll definitely work if you use the suggested amounts (not doubled) and will hopefully be easier to handle as well. Hope this helps!
Cute but so much work. This project took me forever and it was very hard to get them perfectly round and uniform but the kids loved them.
I can’t wait to make these for my friends!
UK folks, you can buy corn syrup from Waitrose and Ocado.
These are just the cutest #Holiday DIY lollipops! They would be super cute for kids school Holiday parties!
Has anyone used any substitutes for corn syrup? Just wondering. Love the idea so much!
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I’m the Editorial Assistant for Fun Family Crafts and I wanted to let you know that we have featured your lollipop project! You can see it here:
http://funfamilycrafts.com/homemade-holiday-lollipops/
If you have other kid-friendly projects, we’d love it if you would submit them. If you would like to display a featured button on your site, you can grab one from the right side bar of your post above. Thanks for a fun idea!
Thanks so much, Cindy! Will do!
I use red or green color and add Cassia Oil for hot cinnamon flavor. I pour out on aluminum foil lined baking pan until 1/4″ thick. After cool/hardened, I break into small pieces/ bite size. We call it Christmas Glass Candy. My great-grandmother made this 60yrs ago when I was little girl. I make it every year but think I will make Lollypops too, this year.
They look wonderfull. Can i substitute the sirope for glucose or maybe use isomalt?
Just to let people in the UK know that Amazon UK now stock Corn Syrup, yay!
I can see my silpat liner being put to good use soon! However, we don’t have light corn syrup here in the UK. Think I will have to experiment with golden syrup, which won’t be as lovely and clear or glucose syrup, which would need thinned down.
I NEED URGENT HELP!!!
I followed a similar recipe to this, but made a huge mistake. I started to get suspicious when I kept trying to check if the mix would solidify in cold water, but after 25 minutes it was still too gooey.
Where things went wrong – I work in grams rather than cups, but accidentally made a conversion of 2 cups of sugar instead of 3 (was making a large batch).
I made the lollipops anyway with hopes that it would still work out. It didn’t.
Is there anyway I can get some more sugar into the mix I have, or am I going to have to throw away 100 (almost) perfectly good lollipops??
Hi Raquel! It’s hard to know given the consistency of the mixture that you ended up with, but I am not certain it’ll work using a different amount of sugar since the reaction won’t be the same.
Great idea! I’m going to substitute either pink or blue and white sprinkles and give them to friends to announce the gender of my baby in a few short weeks!
Eye candy!
Bet they taste great, too.
I’m putting these into my Christmas Project for this year.
Has any tried using cookies cutters to get different shapes?
Was wondering if the syrup would stick to the cutter
I just love these! I came across them the other day and can’t wait to make them next Christmas for Teacher/neighbor/friend treats! So easy and so cute!
Do you have to use an extract? Will it have much of a flavor if you don’t?
Also can I use silicon mat…wondering if some special sugar has to be used?
These are adorable n I surely have fallen for these.Well as soon as I melt sugar , it turns yellowish, you could say caramel color…u think after adding the corn syrup the color will change to clear transparent…all tips and suggestions are welcome.wish u had step by step pics.
Hi Vaishali! The sugar is a yellow color because you likely cooked it for too long. It’ll start to caramelize (and turn golden) the longer you cook it. Also, make sure you’re using clear corn syrup.
I found you from a post on Curbly. Love this idea, and I’ll have to use it next Christmas!
Erin
I have a question to Kelly Senyei,I am out of parchment and do not have a bake mat,Can I grease my sheet pan instead ?? I wanted to make them today but I can wait till I get parchment paper if need be ? And can I use a regular oven/grill thermometer ,this is the kind that sit inside the oven so it can take high temp..Please help ,,thank you.
I wouldn’t recommend pouring the hot sugar onto a greased surface, as I’m not sure how the sugar syrup would react to whatever you’re using, and it’ll most likely cloud the color.
Can you add food coloring for a different holiday?
Absolutely! Just stir in it once the mixture is off the heat (which is the same time you’d stir in any extracts).
Oh my gosh – these are ADORABLE! You should sell these – what a cute holiday gift. I love it!
Is it okay to use dark corn syrup rather than light?
Hi Sierra, The lollipops won’t be clear in color if you use dark corn syrup, so I would suggest using the light. Enjoy!
These are awesome and perfect for all the kids that we’ll be exchanging gifts for!
hi..this comment is for Nicola from the UK…if amazon.com is available there you can order corn syrup from them and have it shipped to your house…i hope this helps you…merry christmas
I hate fruitcake. YUCK!! All sloppy old grapes. No thanks! I would absolutely love these as a substitute. They look amazing :)
Oh my goodness those are perfect!
I dont know why but mine did not come out crystal clear…they are a yellow color. The taste is great and they hardened fine. Why did the turn yellow?
Thanks
Hi Kristina! My first guess is that the syrup rose slightly past the 310ºF mark, at which point it’ll begin to turn amber in color and transform into caramel.
Just made these. Not as pretty but tasty! I did a wintergreen flavor (my fave). I poured sprinkles into my mold and then filled them. The sprinkles got on the inside. Not sure if it would work with doing that on parchment though.
Bonitas piruletas, me gustan.
Un beso.
Could you pour the candy on top of sprinkles on the parchment paper? Do you think they would go inside or just spread out?
Hi Emily! I haven’t tried that method, but I wouldn’t recommend it unless you’re using a mold because otherwise the sugar mixture won’t lay properly over the sprinkles. Enjoy!
Oops, I forgot to add, it’s ABSOLUTELY NECESSARY to test to make sure your thermometer is accurate!!! Boil water and put your thermometer in. Boiling water will be 212ºF. So if your thermometer doesn’t read that exact number, you must be adjust the temps in your recipe to it. If you don’t, you will burn some of the sugar in your candy and it will leave big black specks in your candy. :)
It’s much much easier if you buy a hard candy mold to pour the candy in while hot. That way you don’t have to worry about getting them too big or too small and it spiling off the cookie sheet. The molds at my local candy/cookie/cake decorating store are $1.99.
And also, the flavoring about is equal to 1 dram. I recommend buying the brand LorAnn Oils because they come in 1 dram bottles already so you just dump one in and you can focus on NOT burning your candy!
These look wonderful! About how many lollipops does this recipe make?
Thanks, Rita! It totally depends on how big you make them, but I ended up with about 15 (2-inch) lollipops. Enjoy!
I have nieces and nephews that would totally love these!! Gorgeous and fun for gift giving!! What a fantastic idea. Pinning immediately!
<3 Christina at I Gotta Create!
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Hello, I love the idea of these, however we dont have corn syrup in the UK – ill find another recipe but your photos will inspire how my attempts may look, now i just need some pretty sprinkles.
Hi, Just wondering how you got them so perfectly round? Did you use a mold or just pour it in a circle? Thanks
Hi Joy! I just poured out the syrup and was very careful to make sure they remained circular. A saucepot with a pour spout works best. Enjoy!
thankyou
I made these today they would be fantastic but I can’t get them to harden fully am I doing something wrong?
Hi Kassie! A few things I can think of if you’re having issues with them hardening: Did the sugar get all the way to 310F? They won’t harden if they don’t reach that hard-crack stage, at which point the sugar will harden within 10 to 15 seconds. And make sure you are storing them in a cool, dry place (not near the stove). Hope this helps!
Do you use actual extract (like for baking) or the flavored oil extracts made for candy?
Hi Allison! You use actual extract, and there’s actually a clear vanilla extract that works really well to provide flavor without changing the color. Enjoy!
KELLI. These are seriously so gorgeous. And I don’t eat candy. But I would eat this. Like, A LOT OF IT.
Oh, these are absolutely ADORABLE!! So glad you found us so that we now know you and your incredible site!
These look adorable! How long do they keep for?
Thank you! If you store them in air-tight containers, they’ll keep up to 2 weeks. Enjoy!
These are so pretty and festive!
these look so impressive!
I am so in love with these! They are so easy – yet so impressive! I have plans for them already!
Oh my these are too cute! I think anyone who received these homemade gems would fall in love with them!
How much flavoring/extract do you use?
Hi Beth! You can add 2 teaspoons of extract to the syrup, just make sure you add it once you remove the saucepan from the heat, and also look for a clear extract to retain the crystal clear color of the lollipops. I’ve added this info to the post, too. Thanks!
How much extract do you use? I want to make some for my nephew’s ball game!
omg I LOVE THESE!
These are almost too pretty to eat!
Would it be possible to add peppermint, sour apple or even grape as a flavor?
Yes, definitely! You can add any extract you’d like to flavor the lollipops. Enjoy!
So beautiful and perfect for the holidays.
Absolutely adorable!
I loooooooooooooove this!! lovelovelove!!!
I have often made chocolate pops like this, but never clear! Very pretty and so simple.
Oh and they are beautiful!
Don’t you use some sort of flavoring like peppermint or something clear??
Hi Cathy! You can use any flavoring of your choice, such as peppermint or cherry, or just leave them plain. Enjoy!
nice, i want to give home made gifts this year…this is a good idea!
Hooray – I was looking forward to this post! These pops are just beautiful and I’m thrilled I have everything I need on hand to make them (which means that I will do so). :-) Fabulous job on these, Kelly!