Lollipops

Lollipops

Lollipops

LollipopsPenny De Los Santos

This recipe, a version of which appears in the Candy Cookbook, can be flavored any way you like. Don't substitute a flavored extract for the flavored oil, though; its taste will be diminished when it's added to the hot sugar. These lollipops are best when made on a dry day, as humidity may prevent the candy from hardening properly.

Lollipops
These lollipops can be flavored any way you like, but we chose cherry and lime in celebration of the holiday season.
Yield: makes 30

Ingredients

  • 1 tsp. canola oil
  • 2 cups sugar
  • 23 cup light corn syrup
  • Pinch of kosher salt
  • 12 tsp. flavored oil, such as cherry or lime
  • 15 drops food coloring, such as red or green
  • 30 (4"-long) lollipop sticks

Instructions

  1. Grease 2 large sheet pans with canola oil. Arrange lollipop sticks on the pans, spacing them about 3" apart; set aside.
  2. Put sugar, corn syrup, salt, and 1 cup water into a medium pot; stir until well combined. Cover pot and bring sugar mixture to a boil over medium-high heat. Uncover pot and attach a candy thermometer to the inside edge. Cook, without stirring, until candy registers 310° (the hard-crack stage; see Cooking Sugar), about 15 minutes. Immediately remove pot from heat and quickly stir in flavored oil and food coloring. Working quickly, spoon about 2 tbsp. of the sugar syrup over the top of each lollipop stick to form 2"–3" circles. (If the syrup gets too stiff to spoon out, reheat over medium heat for a minute or two until it becomes easy to work with again.)
  3. Set lollipops aside in a cool, dry spot to let rest until they've hardened. Serve immediately, wrap individually, or arrange in a single layer in an airtight container and store in a cool, dry spot for up to a week.