A cold, snowy day inspired me to finally try making lollipops. I was stuck at home (it did snow a fair amount, and I'm not too fond of driving in the snow/ice) and had all the supplies on hand. It ended up being relatively easy, as far as candy making goes!
I modified a recipe from Martha Stewart:
- lollipop molds (or a non stick mat such as a Silpat)
- 2 1/4 cup granulated sugar
- 3/4 cup water
- 2/3 cup light corn syrup
- 3 drops raspberry flavored oil
- 1/4 teaspoon pure vanilla extract
- food coloring, if desired
- vegetable oil to spray molds
If using lollipop molds, spray lightly with vegetable oil, making sure to get into all of the creases. If you are not using molds, just use a non stick mat such as a Silpat, no oil necessary.
Combine the sugar, water, and corn syrup in a heavy bottom saucepan, and place over medium-high heat. If sugar crystals start to form on the sides of the pan use a pastry brush dipped in cold water to brush down the sides. Use a candy thermometer and cook the mixture until it reaches 310 degrees, the hard crack stage. When using your thermometer, make sure it does not touch the bottom of the pan as that will skew the reading.
Remove from heat, and pour sugar mixture into a heatproof measuring cup with a spout (anything that is heatproof and has a spout for pouring will do the trick, its just not really feasible to pour from the saucepan). Add the raspberry flavor, vanilla, and food coloring if desired and stir with a wooden skewer or chopstick. Pour immediately into the molds or onto the Silpat in circles of desired size, then immediately place lollipop sticks into sugar.
**If you have never worked with hot sugar before, I would recommend enlisting the help of a friend to place the sticks as you move onto the next lollipops. The sugar mixture will cool rather quickly, so it is crucial that you work quickly and efficiently. Another way to help manage your time is to make sure that you have all of the items you will need set out in advance before you start.
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