This is the first recipe I made from Matt Armendariz’s On a Stick! Read my review of the book here. In the book the recipe is for lollipops that fizz when dipped into a special mixture but since I decided to make these at the spur of the moment I didn’t have any citric acid.
15 lollipop sticks
1 1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
1 dram concentrated watermelon flavor (I like LorAnn brand which are designed for candy making)
1 drop gel paste food color in pink
1/4 cup caster sugar
1 tsp edible glitter
- Place the lollipop sticks 3 inches a part on a silicone mat. If you have 2 mats use both as the mixture will start to set quickly after it's taken off the heat.
- In a medium saucepan bring the sugar, water and corn syrup to a boil. Continue cooking until it reaches 300 F on a candy thermometer (this will take about 30 minutes).
- Once the temperature reaches 300 F remove from the heat and stir in the flavoring and food color. I transferred the mixture to a glass jug that would be easy to pour from.
- Pour very carefully by hand round drops over the top of the sticks. You can use a special mold as well but follow the directions (chocolate and candy molds are not the same).
- Mix the caster sugar and glitter in a small bowl. Once completely cool brush each lollipop with water and lightly sprinkle the sugar mixture over top (don't dip it in).
- Wrap each pop in cling film to keep them from sticking together. Wrapping a ribbon around each one would also be a nice for giving these as gifts.
Wait about 30 seconds before pouring. My first few pops were a little runny