Homemade Lollipops
Equipment
Ingredients
- 3 Cups Sugar
- ¾ Cup Water
- ½ Cup Corn Syrup
- 2 teaspoon Lemon Extract or another flavoring
- 1 teaspoon Vanilla Extract
Instructions
- Start by laying out 3 large silicone mats on a flat surface.
- Arrange the lollipop sticks on the mats, then place the snowflake fondant decorations face-down above the sticks (either individually or in small clusters). Leave space between each setup so your lollipops don’t touch once poured.
- In a medium saucepan, combine the sugar, water, and corn syrup over medium heat.
- Gently stir with a silicone spatula until the mixture comes to a boil—avoid splashing it up the sides of the pan.
- Once boiling, stop stirring completely. Use a silicone brush dipped in warm water to carefully clean any crystals forming along the sides of the pan.
- Clip on a candy thermometer and cook the syrup until it reaches 300°F. Remove from heat and briefly set the bottom of the pan in a tub of room-temperature water for about 30 seconds.
- Stir in your chosen flavor extract and food coloring.
- Carefully pour the hot candy mixture over the fondant decorations and lollipop sticks to form the lollipops. Work in batches of 3, moving to the next group right away.
- Quickly top each freshly poured lollipop with sugar pearls or edible glitter stars (if desired), and twist each stick slightly to coat it fully in the candy.
- Repeat until all candy is used, still working 3 at a time.
- Let the lollipops cool and harden at room temperature for about 20 minutes before enjoying!
Notes
Process Tips:
In my test batches, I experimented with a few methods and found the best approach for perfect-looking lollipops. Initially, I poured the candy first and added decorations afterward—but that didn’t work well. The mixture cooled too quickly, making it impossible to place decorations in time. Instead, putting the fondant decorations face-down on the mats before pouring the candy worked beautifully. This way, everything is positioned and ready, and you won’t have to rush as the candy cools. If the mixture starts to thicken and is hard to pour, don’t try reheating it—it’ll turn cloudy and lose that beautiful shine. It’s better to stop and start a fresh batch. Having your decorations prepped and ready makes all the difference for smooth, picture-perfect results!
In my test batches, I experimented with a few methods and found the best approach for perfect-looking lollipops. Initially, I poured the candy first and added decorations afterward—but that didn’t work well. The mixture cooled too quickly, making it impossible to place decorations in time. Instead, putting the fondant decorations face-down on the mats before pouring the candy worked beautifully. This way, everything is positioned and ready, and you won’t have to rush as the candy cools. If the mixture starts to thicken and is hard to pour, don’t try reheating it—it’ll turn cloudy and lose that beautiful shine. It’s better to stop and start a fresh batch. Having your decorations prepped and ready makes all the difference for smooth, picture-perfect results!