Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Lollipops are an old-fashioned favorite that we've updated with easy edible wafer paper decorations. You can vary the colors or flavors to suit your tastes, but we have found either clear or white lollipops provide the best background for wafer paper images. Make sure you have an accurate candy thermometer for this recipe because the sugar temperature is critical! Recipe makes approximately 8 to 10 lollipops per batch. (Each mold makes 5 lollipops.)
for printable PDF.
- Medium heavy bottom sauce pan
- Candy thermometer
- 2" flat round hard candy lollipop mold
- Lollipop sticks
- Nonstick cooking spray
- Pyrex 2 cup measuring cup
- Pastry brush
- Cookie sheet or marble slab
- Parchment paper
- Edible wafer paper images cut to fit inside the 2" flat candy mold
- 1 cup of granulated sugar
- 1/3 cup of corn syrup
- 1/2 cup of water
- 2 tsp of flavoring oil
- 1 to 2 drops of liquid gel food color if using
1. Prepare your molds by lightly spraying them with nonstick cooking spray.
2. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering with parchment paper and spraying with nonstick cooking spray. Place molds on cookie sheet or marble slab.
3. Combine sugar and water in a medium heavy bottom sauce pan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Once boiling, stop stirring as soon as the syrup starts to boil and insert a candy thermometer.
4. Allow to boil, without stirring, until candy reaches 250° F (121° C). If you plan to add food coloring, add it at this point and allow the liquid to continue boiling.
5. Once the candy reaches 300° F (known as hard crack stage), remove it from heat, add flavoring of your choice and pour into the Pyrex measuring cup. Allow liquid to sit until it stops bubbling completely. This will prevent bubbles from forming in your poured lollipops.
6. Working quickly, pour a scant amount of hard candy liquid into each mold, enough just to cover the bottom. Place a pre-cut round wafer paper image FACE DOWN on the liquid in each mold. Add a lollipop stick to each mold and continue pouring to fill each mold. If liquid becomes too thick to easily pour, simply reheat in the microwave on high for about 15 seconds and continue filling the molds. NOTE: The image is placed face down so that the correct side of the image will be on the front side of the
7. Allow to cool completely and remove from mold once hardened.
8. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.