• Currently 4/5
Prep Time: 15 minutes/Cook Time: 7 minutes
Canola oil
30 (4-in.) lollipop sticks
1/3 cup plus 1 tablespoon (134 g) light corn syrup
1 cup (75 g) sugar
1/4 cup plus 4 teaspoons (7 g) water
1 tablespoon plus 1 teaspoon (7 g) finely grated lemon, lime, tangerine or grapefruit zest
1/2 teaspoon (2 g) cutruc acud
2 to 3 drops of natural food coloring, plus more as needed
5-inch squares of cellophane and twist ties, for wrapping
1. Lightly grease thirty 1-1/2 inch plastic or silicone lollipop molds with canola oil.  Place a lollipop stick in each indentation, with 3/4 inch of the stick inside the round mold. Alternatively, line a large baking sheet with a silicone baking mat.
2. In a small saucepan, bring the cornsyrup, sugar and water to a boil.  Do not stir.  Continue to cook, without stirring, until the syrup reaches 300 degrees on a candy thermometer, 7 minutes.
3. Remove from the heat and stir in the citrus zest, citric asid and food coloring.  Spoon some of the syrup onto a white plate to check the color.  Add more food coloring if needed.
4. Working quickly, spoon 1 teaspoon of the syrup into each mold.  Alternatively, spoon teaspoonfuls of the syrup onto the prepared baking sheet, 2 inches apart, and place a stick in each lollipop, turning it to cover with syrup.  Let the lollipops harden at room temperature for 30 minutes.  Wrap in cellophane and secure with a twist tie.
Makes 30 lollipops

Note: Perfect candy is about being exact: Use a scale to weigh out ingredients in grams.
Meal   SnackCooking Method   Boiled
Style   Kid PleasersPrep Time   15 to 30 minutes
Cooking Time   less than 15 minutes

Eileen Stalec

Member since Dec 2008

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