Homemade lollipops

It’s been awhile since I last made these sweet simple treats.  Using only 2 ingredients it isn’t hard to make but now I remembered why I don’t make them often; they are a hassle to wash up after. 

How did l discover this homemade treat?  Someone asked me if I can make them for her sweet table.  Loving new challenges, I agreed to make them; not knowing what I got into.  I made a couple of batches to get it right.  It is a little tricky at first but once you know how much to pour out and figure out the consistency then it isn’t too bad. 

I looked up a bunch of recipes and stumbled upon good ol’ Martha Stewart’s website and tried it out first.  Remember to use light corn syrup and not golden.  Unless you don’t mind an amber colour for your lollies.  I prefer a crystal clear look and tint any colour of your choice.  The possibilities are endless… Colour, taste, & decorations.  You can buy any sprinkles, candies, extracts, oils to custom your lollipops.  The one I’m going to make is with edible flower petals and watermelon flavour! 


 I really like using LorAnn oil flavouring because a few drops is all you need.  It’s super concentrated and the flavouring is pretty bang on.  I have hoarded almost all the flavours they offer and watermelon is one of my top ones. 

 Trying to make this in the summer heat is not recommended, I’m starting to sweat as I throw the sugar, corn syrup, and water in a pot.  Make sure you have a candy thermometer to make this as well because you have to reach the hard crack stage.  

  I think I used too small of a pot here so I’m panicking because I don’t want it to boil over.  Sugar on hot glass top is a giant no-no.  My mom did that once and had to get the entire glass top replaced.  The sugar burns on high temperature and created bubbles on the glass.  So anyways, back to it.  I use a pastry brush and brush water along the edges of the pot to prevent it from boiling over and creating crystals along the top. 
 Once it reached the right temperature, I swished it in ice water to cool it down a tad.  I quickly poured it into a measuring cup with a spout for easy distribution. 

  At this point, you can quickly add flavouring and colours.  You have to be efficient and have everything ready because it gets hard very fast.  I put the oil in and stir it in as it is still bubbling.   

I’m using a plastic lollipop mold and silicon one.  If you don’t have any molds, you can pour it on top of parchment paper or a silpat.  But with the silpat, you will get the ridge pattern on your lollipops.  You also won’t have uniform lollipops as well because it will be free formed. 

I’m making some with edible flowers so you can add it in when its a bit cooler or do it from the start but it shrivels up as you pour in the hot syrup.  I’m watching the petals sizzle as I’m pouring, it’s almost therapeutic. 

Ok so now the hard part… Waiting for it to cool down.  Hope you try it and let me know how it goes! 

Homemade Lollipops

Prep Time: 10 min Cook Time: 7 min


2 cups sugar

2/3 cup light corn syrup 

Assorted decorations or flavourings

Lollipop sticks

Special equipment: candy thermometer


Grease plastic candy molds or line  two large cookie sheets with parchment paper or Silpat.  Fill a large bowl with ice and water and set aside.

Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat.  Attach the candy thermometer to the interior of the saucepan.

Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved.  Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.

Boil the mixture for 5 to 7 minutes until it reaches 310ºF (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it.  Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water.  If you’re using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.

Working quickly, pour the syrup onto the molds or baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don’t run into each other.)  Immediately press in the lollipop sticks and add desire decorations.  Let cool completely until fully hardened then carefully peel the lollipops off the mold or baking sheet.

Recipe adapted from MarthaStewart.com.

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