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.

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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.

  11. 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.

    1. 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!

  12. 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?

    1. 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.

    1. 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. :)

  13. 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

    1. 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!

  14. 4 stars
    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

    1. 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.

    1. 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!

  15. Hi, I want to make these lollipops and am wondering when I should add the sprinkles.
    Thank you!
    Denise

    1. 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.” :)

    1. 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!

    1. 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.

    1. 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.

    1. Hi Linda – If the syrup rises above the 310ºF mark it will begin to turn amber in color and transform in to caramel.

  16. 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.

    1. Absolutely! There’s actually a clear vanilla extract that works really well to provide flavor without changing the color. Enjoy!

  17. 4 stars
    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!

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

  18. 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?

    1. Hi Clarissa – I’ve never tried this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this!

  19. Do you have to cover your suckers with anything after you make them? If you do then what do you cover them with?

    1. 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.

  20. Every time I make hard candy it isn’t clear. It ends up being “amber” colored. Do you have any suggestions?

    1. 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. :)

    1. 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.

  21. Hi
    I would like to make these a pale pink but still keep the translucency. Can you suggest what I could use please?

    1. 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!

  22. Hello, I want to make these Lollipops, but in my country we don’t really have Corn Syrup. Is there an alternative ? :)

    1. Hi Sina – I’ve never tried this recipe with a corn syrup substitute so unfortunately, I can’t weigh in on this!

  23. 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?

    1. 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!

    1. 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!

  24. 5 stars
    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?

  25. Hi there. My sugar syrup turn to brownish when it’s cooked to 310 f. Always yours is lighter I colors.have any suggestion

    1. 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!

    1. 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!

    1. Hi Grace! Our recipes are written in the Imperial format, so feel free to use an online conversion program for metric. :)

  26. 5 stars
    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.

  27. 5 stars
    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!

  28. 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.

    1. 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.

  29. 5 stars
    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

  30. 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?

  31. 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?

    1. That should work but I’m not sure how flavorful the oil is so I don’t know what the quantity would be.

  32. 5 stars
    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!!

    1. Hi Cristina! They’ll last the same time as any lollipop, but I’d recommend storing them in a cool, dry place.

    1. 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.

  33. 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?

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

  34. 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.?

  35. 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.

  36. 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.

    1. 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!

  37. 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).

    1. Hi Norma! I’ve never tried this recipe with glucose syrup so I’m not sure how that would turn out.

  38. 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?

  39. 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?

  40. Just found this out the hard way:( I made two batches only to realize Parchment and Wax paper serve two very different purposes…

  41. 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?

  42. 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!

  43. 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.

    1. Hi Brian – The hard crack range can vary, per your comment. I’ve reached it anywhere between 302°F and 310°F.

  44. 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?

    1. 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.

  45. 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!

  46. 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?

    1. 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?

  47. 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?

    1. 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!

  48. 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?

    1. 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.

  49. 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.

    1. Hi Kaitlyn – No, you should not use wax paper as the heat could melt the paper and the lollipops may stick.

  50. 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

    1. 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.

  51. I’ve made some and love the outcome. Do you think they could withstand being shipped (Possibly overnight even) or would they melt?

  52. 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(

  53. 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!

    1. 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!

    1. Hi Alissa – They’ll last the same time as any lollipop, but I’d recommend storing them in a cool, dry place.

    1. 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!

  54. 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.

    1. 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!

  55. 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.

  56. These are just the cutest #Holiday DIY lollipops! They would be super cute for kids school Holiday parties!

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  59. 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.

  60. 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.

  61. 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??

    1. 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.

  62. 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!

  63. 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!

  64. 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.

    1. 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.

  65. I found you from a post on Curbly. Love this idea, and I’ll have to use it next Christmas!

    Erin

  66. 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.

    1. 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.

    1. Absolutely! Just stir in it once the mixture is off the heat (which is the same time you’d stir in any extracts).

  67. Oh my gosh – these are ADORABLE! You should sell these – what a cute holiday gift. I love it!

    1. Hi Sierra, The lollipops won’t be clear in color if you use dark corn syrup, so I would suggest using the light. Enjoy!

  68. 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

  69. I hate fruitcake. YUCK!! All sloppy old grapes. No thanks! I would absolutely love these as a substitute. They look amazing :)

  70. 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

    1. 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.

  71. 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.

  72. Could you pour the candy on top of sprinkles on the parchment paper? Do you think they would go inside or just spread out?

    1. 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!

  73. 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. :)

  74. 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!

    1. Thanks, Rita! It totally depends on how big you make them, but I ended up with about 15 (2-inch) lollipops. Enjoy!

  75. 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!
    Wildly Original Link Party is open.

  76. 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.

    1. 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!

    1. 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!

    1. 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!

  77. Oh, these are absolutely ADORABLE!! So glad you found us so that we now know you and your incredible site!

  78. I am so in love with these! They are so easy – yet so impressive! I have plans for them already!

    1. 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!

    1. Hi Cathy! You can use any flavoring of your choice, such as peppermint or cherry, or just leave them plain. Enjoy!

  79. 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!