Homemade Lollipops Without Corn Syrup

These lollipops only require 3 ingredients (not counting the molds and the sticks) and none of them are corn syrup! You can make them any colour or flavor you'd like and they're a great introduction to candy-making!

5 from 3 votes

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Servings 8 lollipops

Total Time 30

Equipment

Ingredients

100 g (½ cup) caster sugar (see notes)
½ tsp flavour extract
¼ tsp food colouring

Instructions

Before cooking, set up the lollipop molds with sticks. Set a glass of cool water and a pastry brush next to the stovetop.
Add the sugar to a small saucepan and pour over 2 tbsp of cool water. Set over medium heat and, stirring constantly, completely dissolve the sugar. It is imperative that the sugar is fully dissolved ahead of the syrup coming to a boil to prevent crystallisation. Periodically remove the pan from the heat if you are concerned the mixture is heating up too quickly.
Once the sugar is completely dissolved, allow the mixture to come up to a boil and stop stirring entirely. Use the pastry brush dipped in water to wash down the sides of the pan to dissolve any sugar crystals that have collected there.
Allow the sugar syrup to boil, without stirring at all, until it reaches a temperature of 150°C (300°F). Remove from the heat as soon as it reaches this temperature and add the flavour extract and food colouring. Stir very gently to combine with a skewer - but work quickly.
Pour the hot syrup into the prepared molds and allow the lollipops to set until cooled completely and solid - around 10-20 minutes depending on the size of your molds.

Video

Notes

I recommend using caster sugar (also known as superfine sugar) rather than granulated sugar as it does dissolve a bit quicker. However, if all you have is granulated, this is not a problem and you will still see success so long as the sugar is completely dissolved before the syrup begins to boil.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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