These old-fashioned lollipops are sure to be a hit any time of year! Homemade, sweet hard candy is easy to make, and there are molds galore to make for all the holiday seasons. Perfect for Halloween, Christmas, and Valentines Day as a homemade, sweet treat!
The cooking and baking season is upon us. Every fall, I get into a baking and cooking craze. I love making things with my kids all year round, but something about the cooler temps (maybe the ability to turn on the oven without heating the house to 90 degrees) just really gets my creativity going. Especially in the kitchen.
My kids love suckers. I mean, who doesn’t? But, it’s so difficult to find cute ones at the store. I didn’t want to make just little circles of hardened sugar goodness. Like I said… that creativity… it gets to me every time.
So, I found these amazing Halloween themed sucker molds on amazon and I had to have them. Now… to get these cute Christmas themed ones and some for Valentine’s, too. So we can have adorable lollipops for all year round.
If you’ve never made hard candy before, don’t be afraid to try. It’s really, really simple. And while I did opt to use flavoring and coloring, there are tons of natural options out there if you have the time to hunt. I will definitely be looking into the more natural options for flavoring and colors in the near future.
As for the lollipops themselves, we love them. They’re absolutely adorable and were really fun and easy to make. I love that we can make any flavor we want to and have suckers ready in about an hour.
These would make great party favors or gifts for all of your holiday gatherings, too!
Tips to Make Your Lollipop Making Go Smoother
- First, you have to use molds made for hard candy. And finding cute shapes can be difficult. Chocolate molds will not work to make hard candy, they will melt. So, make sure you get the white plastic, hard candy molds.
- You do need a candy thermometer, but don’t let it freak you out. The best way to make sure your thermometer is functioning properly is to boil some water. Stick your candy thermometer in it, if it doesn’t reach 212 degrees within 10 minutes, note what it did reach and adjust the candy temperature accordingly.
- This recipe will make 10 adorable suckers of generous size. If you have smaller lollipop molds, it will make more.
- You need to work quickly with this recipe, but don’t rush. It will begin hardening shortly after it is ready, but you have time to carefully pour it into your molds.
- When pouring, realize that the mixture needs to not be bubbling at all anymore and will still expand a little bit. So, try not to overfill your molds.
- To easily clean up your mess, pour some hot water in your pan and put it on the stove to boil. Place your other candy-laden utensils in it. It will boil that candy right out so you can easily remove it.
- To keep your suckers from becoming too sticky, sprinkle them with a bit of powdered sugar once they’re hardened and removed from the mold.
Supplies Needed to Make Your Suckers
These adorable old-fashioned lollipops come together and ready to eat within an hour.
- Cooking Spray
- 1 Cup Sugar
- 1/2 Cup Light Corn Syrup
- 1 teaspoon Flavor Extract, I used LorAnn
- 1 teaspoon Food Coloring
- 1 Tablespoon Powdered Sugar, for dusting when cooled
- Lightly spray your molds with cooking spray and add the sticks.
- In a medium sauce pan, combine sugar, corn syrup and water. Heat over medium high heat until the sugar dissolves and the mixture is boiling, stirring constantly.
- Once mixture is boiling, insert thermometer and continue boiling, without stirring, until mixture reaches 260 degrees.
- Once mixture has reached 260 degrees, add food coloring. Do not stir. The boiling action will mix your coloring in just fine.
- Continue boiling, without stirring, until mixture reaches 300 degrees. Remove from heat and sit on counter.
- Once the mixture is no longer boiling or bubbling, add in flavoring and stir it to combine.
- Carefully pour hot mixture into molds. Allow to cool completely. The lollipops should then slide right out of the molds.
- Sprinkle with powdered sugar and store tightly covered at room temp for up to a month.