How To Make Lollipops
- February 20, 2009
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Dynamic Content Productions
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Writer
JennaScherer
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Music
Edison Music Corp
- Voice Over Artist Nadia Gan
-
Actor
Ali Skye Bennet
Crafting these sugary treats is a snap.
You Will Need
- Nonstick cooking spray
- 2/3 c. water
- 2 c. sugar
- 1/4 c. cream of tartar
- About 40 lollipop sticks
- 2 large baking sheets
- A medium saucepan
- A wooden spoon
- A candy thermometer
- An ice bath
- Clear or colored wrappers
- Ribbon or string
- Lollipop molds to hold 30 to 40 small pops (optional)
- A glass of ice water (optional)
- A few drops of food coloring (optional)
- 1/2 tsp. flavor extract (optional)
Use caution when working with hot candy syrup. Children should be supervised at all times.
Step 1: Prepare the molds
If you’re using molds, spray them with nonstick cooking spray. Place the lollipop sticks inside the molds, and put them on the baking sheets. Otherwise, spray the baking sheets directly.
Step 2: Dissolve the sugar
Add the water, sugar, and cream of tartar to a saucepan, and heat the mixture on medium. Stir the mix until the sugar dissolves.
Step 3: Heat the syrup
Turn up the burner to high, and boil the mixture for about 10 minutes, until it turns amber in color. Do not stir. Check the temperature with a candy thermometer. The syrup should reach 300 degrees.
If you don’t have a thermometer, spoon a drop of syrup into a glass of ice-cold water. If, after five seconds, it forms easily breakable threads, it’s ready.
Step 4: Color and flavor
Remove the saucepan from heat and dunk the bottom in a bowl of ice and water to stop cooking. Quickly stir in coloring and flavoring if you’re using them. If not, don’t worry—plain lollipops are tasty, too.
Step 5: Form lollipops
With a teaspoon, fill the lollipop molds. If you’re not using them, pour a 2-inch pool of syrup directly onto the baking sheets, and put a lollipop stick in it. Repeat across each baking sheet. Work quickly; if the mixture gets too thick to pour easily, return it to the stove and heat it briefly to thin it out.
Step 6: Cool
Let the pops cool for at least 15 minutes before removing them from the molds or using a spatula to pry them from the baking sheet. They’re ready to eat!
If you’ve got syrup left over after filling the molds, reheat it in the saucepan and pour it over ice cream for a candy-coated treat.
Step 7: Wrap
Package your lollipops in clear or colored wrappers. Tie each with a ribbon or string.
Salvador Dali designed the logo for Chupa Chups, a Spanish candymaker that sells about 4 billion lollipops worldwide each year.
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Comments (12)
FRIKEN SWEET!!!!!!!
over 2 years ago by tacos35
i love friken swett lollipops do you go on my profile
ttyl
about 1 year ago by lollypops123
this seems tasty:)
about 1 year ago by jenny123
Thanks for the question. Cream of tartar, or potassium bitartrate, is useful in this recipe because it's an acid, another form of ";interfering agent,"; which inverts sucrose into fructose and glucose and thereby helps to prevent crystallization of the sugar syrup.
over 2 years ago by Dynamic
if you dont have lollipop sticks,you can make hard candies by just pouring the candy syrup into small pools
onto a baking sheet and just pry them off
over 2 years ago by bunnylover1217
hiya nice to meet you and i want to have a tasty lollipop i wish i can and i dont want to make them so see you later ttyl bye
about 1 year ago by lollypops123
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6 months ago by llzzmm6
I would eat those every day!
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6 months ago by worueiue
Nice informative video, cute model, what is the cream of tartar suppose to do for the mixture?
over 2 years ago by deckard1
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