- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon lemon juice
- 3/4 cup water
- 1 teaspoon flavoring of choice*
- 12 lollipop sticks
- Metal or white plastic candy molds
- Assorted Halloween candies such as candy corn, licorice, jawbreakers, Nerds and gummy worms (do not use chocolate candies as they will melt)
You will also need the following utensils:
- Candy thermometer (one that clips on to the side of your pot is best)
- Wooden spoon
- A small pan (will make it easier to pour candy syrup into molds)
*Flavorings such as orange, lemon, strawberry or peach extract call for 1 teaspoon; stronger flavors such as cinnamon, cherry or peppermint only need 1/2 teaspoon.
- Prepare candy molds with non-stick cooking spray. If you do not have molds, you can use a SILPAT on a solid surface. Without a SILPAT spread oil in a thin and even coat on a marble pastry board or a cookie sheet.
- In a bowl whisk sugar, lemon juice and water until very well blended and pour into a small saucepan which will be filled about half full when ingredients are added.
- Place on heat, if working on electric set on highest setting. If working on gas set on highest setting but ensure that flames do not come up on sides of pan.
- Place a candy thermometer in syrup and bring to boil. Using a wooden spoon remove crystals that form along edges of pan. Once done DO NOT STIR syrup anymore. Boil until the candy thermometer reaches 305°F or unto hard crack stage. Meanwhile fill a bowl with cold tap water and set aside.
- When syrup has reached 305°F add flavor and remove from heat. Place bottom of pan for 1 minute into cold water. (Will make a steamy sound and pan will be bouncy.) Remove and place on a kitchen towel to prevent pan from sliding. (Very important.)
- At this stage, the syrup will have slightly thickened. Pour syrup in small puddles a few at a time onto prepared pans and stick a lollipop stick into the bottom while syrup is still very hot. Roll stick to ensure it is coated with candy. Working quickly, press candies into syrup.
- Let cool for at least 10 minutes. Once cooled wrap tightly in plastic to prevent lollipops from becoming sticky.
IMPERIAL SUGAR INSIGHT
- Making corn syrup-free homemade lollipops is a lot of fun but the hot syrup can severely burn skin. Work in a well organized manner and read recipe thoroughly before starting. Do not make with young children or when pets are around. You will also want to work in a well air-conditioned kitchen.
- Do not omit the lemon juice as it functions as preventing syrup from becoming grainy during cooking.
- Food coloring can be added at the same time as the flavoring to make colored lollipops.