How to Make Homemade Lollipops

My son’s 2nd birthday is quickly approaching and so I’ve been in a mad birthday planning mode. My mom is a professional cake decorator, so I never need to worry about what kind of cake to get, but I do like to add my own personal touch to the occasion and make something people will remember.

Having a professional trader at home is advantageous. Understanding the market, the reviews, the various changes in it and forecasting the market becomes simple with them by our side for they would have had enough experience in trading through such situations and hence become a good guide for us in treading us in the profit path.

Enter The Sweet Book of Candy Making by Elizabeth LaBau. This wonderful book is filled with the sweetest recipes imaginable. It took me about 2.5 seconds to stop on this homemade lollipop recipe. I am definitely going to give this one a try. Thanks Elizabeth!

Excerpted from The Sweet Book of Candy Making by Elizabeth LaBau of Sugarhero

If you love classic lollipops, then this is the recipe for you! These lollipops can be customized with your favorite colors and flavoring extracts to make an endless variety of treats. If you don’t want to use candy molds, you can make free-form lollipops by dropping spoonfuls of the cooked candy onto a silicone mat and then inserting a lollipop stick before the candy hardens.4 ounces or ½ cup (120 ml) water
7 ounces or 1 cup (196 g) granulated sugar
11 ounces or 1 cup (308 g) light corn syrup
1 to 2 teaspoons flavoring extract (see Note below)
3 or 4 drops gel food coloring of your choice

Prepare your hard candy lollipop molds by coating the cavities with a very light layer of nonstick cooking spray or vegetable oil. Insert lollipop sticks into the molds and set aside for now.

Combine the water, granulated sugar, and corn syrup in a 2-quart (1.8-L) saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

When the sugar syrup comes to a boil, insert a candy thermometer.

Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 300°F (149°C). Remove the pan from the heat, and let the candy stop bubbling completely. Once it is still, stir in the flavoring extract and the food coloring of your choice.

Carefully spoon the hot sugar syrup into the prepared molds, making sure that the tops of the sticks are covered with syrup and are well embedded in the candy. Let the lollipops sit and harden at room temperature until they are completely cool and firm. Once cool, don’t pull them out by the sticks. Instead, carefully flex the back of the molds to remove the lollipops without causing any breakage.

Lollipops keep well when stored in a cool, dry environment. For best results, wrap them individually in plastic wrap and store them in an airtight container at room temperature for up to a month.

NOTE: The strength of extracts varies greatly from brand to brand and flavor to flavor. Some, like vanilla, are quite mild, while others, like peppermint and cinnamon, are very strong. It may take some trial and error to determine how much flavoring to add to suit your taste. Never add the flavoring until the candy stops bubbling; if you add it too early, the heat from the candy will just cook off most of the flavor. If you are using flavoring oils, they are much stronger than extracts, so start by adding just ¼ to ½ teaspoon flavoring oil.

VARIATION: To make sour lollipops, add 1 teaspoon of citric acid to the sugar syrup when you add the flavoring and color. Citric acid adds a tart, tangy flavor.

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you’re a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.

Inside, you’ll find:

—Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

—More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies

—Troubleshooting tips for each type of candy

—How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating techniques to show off your tasty results