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A Special Memory with My Daughter, making homemade lollipops
When my daughter was nine, we decided to try our hands at making homemade lollipops, and it quickly became one of our favorite kitchen adventures. Not only did we master the art of candy-making together, but it also led to a heartwarming experience of selling our creations at a local market. Those days spent crafting and sharing our lollipops created memories that were just as sweet as the candy itself!
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5 drops of food coloring (choose your favorite color)
Step-by-Step Instructions
Prepare candy molds by lightly spraying with non-stick spray and wiping out with a paper towel so only a thin film remains. Insert lollipop sticks into the molds.
Combine sugar, corn syrup, and water in a medium saucepan. Stir until the sugar is dissolved.
Using a damp pastry brush, brush down the sugar crystals that stick to the side of the pan to prevent crystallization.
Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to boil, insert a candy thermometer and do not stir.
Cook the mixture until it reaches the hard crack stage at 300°F (149°C). If you don’t have a candy thermometer, you can test by dropping a small amount of the mixture into a glass of cold water. If it forms hard, brittle threads that snap when bent, you’ve reached the hard crack stage.
Remove the pan from heat and allow the bubbling to stop.
Quickly stir in your flavoring oil and food coloring. Be careful—the mixture is extremely hot.
Spoon or pour the mixture into the prepared candy molds. Work quickly, as the candy will begin to set almost immediately.
Allow your homemade lollipops to cool completely in the molds. Once hardened, pop them out and enjoy!
Tips and Tricks for Perfect Homemade Lollipops
Prepare your molds in advance. Lightly grease them or line with non-stick spray to ensure easy removal.
Work quickly but safely. Candy sets rapidly once removed from heat, so have all your tools and ingredients ready.
Use high-quality flavoring oils. These provide a stronger and more vibrant flavor in your homemade lollipops than extracts.
Keep the temperature consistent. If the mixture doesn’t reach the hard crack stage, your lollipops may turn out chewy rather than crisp.
Cleaning up hardened candy. Soak any hardened candy on equipment in hot water until it dissolves, making cleanup easy and stress-free.
Avoiding air bubbles. Do not over-stir the mixture, as this can introduce excess air. Let the syrup settle for a few moments after heating to allow air bubbles to rise and pop naturally. When pouring, do so slowly and steadily to minimize the introduction of air bubbles.
Frequently Asked Questions About Homemade Lollipops
Can I make lollipops without a mold?
Yes! Pour the candy onto a greased baking sheet and use a spoon to shape it into circles. Insert sticks before it cools.
What if I don’t have a candy thermometer?
Testing in cold water is a reliable method. Drop a bit of the mixture into the water. If it forms brittle threads, you’ve reached the hard crack stage.
How do I store homemade lollipops?
Wrap them individually in plastic wrap or store in an airtight container to prevent moisture from affecting their texture.
Why Make Homemade Lollipops?
Not only are they delicious, but they’re also a fun and creative project for all ages. Plus, you can customize flavors and colors to match any occasion, from birthday parties to holiday gifts. Making homemade lollipops is an enjoyable activity that creates sweet memories and treats!
These homemade lollipops are easy to make with just a few ingredients! Customize them with your favorite flavors and colors for a fun and delicious treat. Perfect for parties, gifts, or a sweet kitchen project!
Prepare candy molds by lightly spraying with non-stick spray and wiping out with a paper towel so only a thin film remains. Insert lollipop sticks into the molds.
Combine sugar, corn syrup, and water in a medium saucepan. Stir until the sugar is dissolved.
Using a damp pastry brush, brush down the sugar crystals that stick to the side of the pan to prevent crystallization.
Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to boil, insert a candy thermometer and do not stir.
Cook the mixture until it reaches the hard crack stage at 300°F (149°C). If you don’t have a candy thermometer, you can test by dropping a small amount of the mixture into a glass of cold water. If it forms hard, brittle threads that snap when bent, you’ve reached the hard crack stage.
Remove the pan from heat and allow the bubbling to stop.
Quickly stir in your flavoring oil and food coloring. Be careful—the mixture is extremely hot.
Spoon or pour the mixture into the prepared candy molds. Work quickly, as the candy will begin to set almost immediately.
Allow the lollipops to cool completely in the molds.
Notes
The yield will depend on the size of the lollipop molds used. Typically, this recipe makes about 24 lollipops, assuming standard 1 to 1.5-inch molds. If using larger molds, expect fewer lollipops, while smaller molds will yield more.
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
