Below is one of my favorite Lollipop/Hard Candy recipes!
Michel's or ugh...Amazon is basically a one stop shop if you are looking to purchase candy molds and packing materials for your goodies once they are done.
You have 2 basic options for molds. Plastic trays or silicone. Depending on the candy you are making you may want a flatter plastic mold with a cut out for sticks for you may want to make candy "gems" without a stick. Or if you are really fancy you can make a "Candy Bark" of sorts where you pour out the sugar on a tray/non stick silicone mat and break it so it resembles glass. It's really up to you.
You will want a thermometer on hand, you need to monitor your sugar so it reaches the "hard crack stage". Ah yes, science!
Hard-crack stage occurs at 300 to 310 F. If you don't have a candy thermometer, you can use the cold water test in a pinch: Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.
Failure to reach the hard crack stage will result in candy that does not harden, you will be left with a sticky syrup or a blob that won't keep its shape.
I've done both, numerous times, share you horror stories or triumphs in the comments below.
Happy Candy Making!
What You'll Need
- 1 cup sugar
- ½ cup light corn syrup
- ¼ cup water
- 1-1/2 tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
- Food coloring (optional)
- Lollipop molds and sticks
1. Prepare your lollipop molds by spraying them lightly with nonstick cooking spray. Wipe out the inside with a paper towel, so that only the thinnest layer of oil remains. Insert the lollipop sticks into the molds.
2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
3. Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).
4. Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.
5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.
6. Allow to cool completely and remove once hardened.
7. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.