HOMEMADE LOLLIPOPS by Sarah Phillips © 2008 Sarah Phillips baking911.com
Makes about 10 small 
Stock photo
There's nothing like a good old-fashioned lollipops! This recipe will also give you techniques for flavoring and coloring the sugar syrup, too! If you want to add small candies, arrange them on the lollipops after pouring the sugar syrup into the molds and while the syrup is cooling.
CANDY RECIPE HELP
INGREDIENTS
1 cup light corn syrup
1 cup water
2 cups sugar
1/2 tsp. Flavoring See note 1, below.
food coloring See note 2, below.
1/8 teaspoon Citric acid (optional) See note 3, below.
10 lollipop sticks
NOTES
1. Flavoring: Use candy oils. Use about 1/8 to 1/4 teaspoon per recipe as they are very strong.
2. Food coloring: I like food paste colors. To make opaque odors add 1/2 tsp. liquid white coloring (Liquid Whitener).
3. Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water. Add at same time as flavoring.
INSTRUCTIONS
1. Prepare: molds or a baking sheet first by greasing with cooking oil, butter, lard Crisco, etc. Wipe out excess spray with paper towel. (Some molds only need to be greased after every 2 to 3 uses). If you are using open molds, use a marble slab or a new cookie sheet turned over so you set up the molds on the bottom. Cover the pouring surface with a silpat mat or foil and you will not need to put oil on it.
2. Cook the recipe:
STOVETOP RECIPE: Combine corn syrup, water and sugar in a 2 quart sauce pan, and stir until sugar is dissolved. Place on high heat and stir while bringing the mixture to a boil. Wash down the sides of the pan with a clean pastry brush dipped in fresh water. Clamp on Candy Thermometer.
Continue to cook on high heat WITHOUT STIRRING until mixture reaches 300 degrees F or the hard-crack stage. Remove from heat. Proceed with rest of recipe.
MICROWAVE RECIPE: Mix all ingredients listed above in a 2 qt. glass pitcher or bowl (Pyrex). Cook on high for 3 minutes. Remove and stir. Cook additional 3 minutes; remove and stir. Start checking temperature with a candy thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 degrees F. Total cooking time approximately 16-20 min. Proceed with rest of recipe.
3. REST OF RECIPE: Work fast. Allow to stand until bubbles have settled down (approximately 265 degrees F) Add the flavor according to the recipe and stir. Then add the coloring and stir until well blended. Go easy as too much color can make the lollipops taste bitter, and too much flavor will make the lollipops taste soapy.
Citric acid is also added at this time to fruit flavored lollipops to enhance the taste.
SARAH SAYS: Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump and will cause small air bubbles to form.
4. Pour the sugar syrup into the molds or free-form onto a baking sheet. Place lollipop sticks in the centers. MAKE SURE YOU PROTECT HANDS AND EYES - SUGAR SYRUP IS VERY HOT AND IT WILL BURN! IT'S SOMETIMES SPLASHES, TOO!
Right after all the molds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Or, you can add any commercially made candy to the top surface of the lollipop. If the lollipops cool too much, just add a drop or more of corn syrup to the back of the piece of candy and it will stick to the pop.
5. Allow to set until hardened which should take between 5 and 10 minutes to cool depending on air temperature, humidity, the surface the molds are set up on, etc. You can also refrigerate until firm, but do not leave lollipops there for long term storage, otherwise they will be ruined.
6. Remove lollipops from molds by raising the stick and lifting candy out. The molds for simple shapes like the small rounds release very easily. More intricate shaped molds like the car or train molds, may take a little coaxing to remove from the lollipop.
STORAGE
Place in plastic sucker bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.
FLAVOR AND COLOR SUGGESTIONS
OPAQUE: Use white-white liquid icing color. Add flavoring, as desired.
CINNAMON: Use 1/8 teaspoon cinnamon oil and red food color.
CHERRY: Use 1/4 teaspoon cherry oil, a drop of citric acid and red food color.
ORANGE / LEMON / LIME: Use 1/4 teaspoon orange, lemon or lime oil and color accordingly.
GRAPE: Use 1/4 teaspoon grape flavoring, drop of citric acid and purple food color.
ROOT BEER: Add 1 teaspoon root beer concentrate, available in supermarkets and brown food color.
