These traditional molded hard candies are cooked to the hard-crack stage, flavored and colored, then poured into decorative molds to create individual clear candy toys. Wrapped individually, they make especially nice homemade Christmas treats.
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| Lollipops |
Yield: 8 individual clear toy candies (using two molds)
Cook Time: About 25 minutes
Cooling Time: About 5–8 minutes
Ingredients:
- 1¼ cups granulated sugar
- Heaping ¼ teaspoon cream of tartar
- 3 ounces water
- 1 teaspoon natural flavoring
- Food coloring, as desired
- Lollipop sticks
Instructions:
- Before beginning the candy, assemble the molds. Use a thick rubber band to securely hold the two halves of each mold together.
- Combine the sugar, cream of tartar and water in a saucepan.
- Heat slowly, stirring constantly, until the sugar is completely dissolved.
- Increase the heat and continue cooking the syrup until it reaches 310°F (hard-crack stage). Total cooking time is approximately 25 minutes.
- Shortly before the syrup reaches its final temperature, add the desired flavoring and a few drops of food coloring.
- Carefully pour the hot syrup into the prepared molds. Fill each mold about halfway on the first pass, then make a second pass to fill them to the top. Pour slowly to prevent overflowing.
- Immediately insert a lollipop stick into each candy. If a stick begins to lean, gently straighten it as the candy starts to harden.
- Allow the candies to cool for approximately 5–8 minutes. Denser or thicker shapes may require a little more time.
- Separate the two halves of each mold. Slowly lift the candy out by the stick. If necessary, carefully use the point of a knife to help separate the mold.
- Allow the candies to cool completely before wrapping.
Tip: Timing is important when removing the candies. If removed too soon, the warm candy may droop or lose its shape. If allowed to remain in the mold too long, it may become more difficult to remove and could break.
To Store: Place each candy in a 3 × 6-inch plastic bag and tie with twine. Store in a cool, dry place.
Flavor & Color Guide
| Flavor | Food Coloring |
|---|---|
| Cinnamon | 2 drops orange + 1 drop red |
| Cherry | 2 drops red + 2 drops blue |
| Lemon | 3 drops yellow |
| Tutti Frutti | 3 drops blue |
| Strawberry | 3 drops red |
| Wintergreen | 3 drops green |
| Orange | 3 drops orange |
| Raspberry | 2 drops red + 1 drop blue |
| Spearmint | 3 drops green |
| Black Cherry | 3 drops red + 1 drop blue |
Source: Family Recipe
Safety Note: The sugar syrup reaches 310°F and can cause severe burns. Use heat-resistant equipment and avoid touching or tasting the candy until it has completely cooled.