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Posts Tagged ‘homemade lollipops’

My kids love sugar…absolutely love it! If they could have candy everyday all day…they would. There’s a part of me that wishes I never introduced them to such things (like candy) that cause them to go insane for a few hours, have the stickiest hands in the world, then suddenly they just crash,  have crazy meltdowns and I’m left with tired, sticky cranky kids. But for some reason I can’t seem to stop giving them these kind of treats, especially when I want to be left alone… a lot of you moms out there know what I’m talking about. Sometime we do anything to get a few minutes of peace!


So a few days ago I came across a recipe for homemade lollipops. It looked easy and since I had a bought a candy mold not to long ago…I figured why not give it a shot.

And I like how they turned out…they tasted great too!

Even made some orange ones…wha what!

The only issue I had with these was the mold I used made some large lollipops…which is not the best thing to give to little kids (it makes such a mess!!!). It took me about two hours to finish mine. I recommend you use a smaller candy mold (go here if you can’t find them in your local craft store).

Try it yourself. You can get very creative with these and there are so many flavors you can use. Have fun and don’t burn yourself!

Homemade Lollipops
adapted from About.com

*you can easily half this recipe. It makes a lot.

Ingredients:

1 cup sugar
½ cup light corn syrup
¼ cup water
Candy thermometer (you can find these at your local grocery store)
¾ tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
Food coloring (optional)
Lollipop molds and sticks

Preparation:

1. Prepare your molds by spraying them with nonstick cooking spray, be sure to wipe off any excess or your lollipops might taste like spray at first. Insert lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat.  Stir until sugar dissolves, then insert the candy thermometer.

3. Allow to boil, without stirring, until candy reaches 295 degrees (hard-crack stage).

4. Once the candy reaches 295, remove it from heat. Stir in the extract of your choice, and, if desired, food coloring. It might bubble a bit, but that’s normal. Make sure to move quickly it will start to harden pretty quickly.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely, about an hour to an hour and a half. Remove once hardened.

Enjoy the sweet sugary goodness!

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