Lollipops

Name: Lollipops
Total time: PT0D0H0M
Yield: makes 30
Ingredients: 1 tsp. canola oil; 2 cups sugar; 2 ⁄ 3 cup light corn syrup; Pinch of kosher salt; 1 ⁄ 2 tsp. flavored oil, such as cherry or lime; 15 drops food coloring, such as red or green; 30 (4"-long) lollipop sticks

Serves
makes 30

PENNY DE LOS SANTOS

This recipe, a version of which appears in the Candy Cookbook, can be flavored any way you like. Don't substitute a flavored extract for the flavored oil, though; its taste will be diminished when it's added to the hot sugar. These lollipops are best when made on a dry day, as humidity may prevent the candy from hardening properly.

Ingredients

1 tsp. canola oil
2 cups sugar
²⁄₃ cup light corn syrup
Pinch of kosher salt
¹⁄₂ tsp. flavored oil, such as cherry or lime
15 drops food coloring, such as red or green
30 (4"-long) lollipop sticks

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Instructions

Step 1

Grease 2 large sheet pans with canola oil. Arrange lollipop sticks on the pans, spacing them about 3" apart; set aside.

Step 2

Put sugar, corn syrup, salt, and 1 cup water into a medium pot; stir until well combined. Cover pot and bring sugar mixture to a boil over medium-high heat. Uncover pot and attach a candy thermometer to the inside edge. Cook, without stirring, until candy registers 310° (the hard-crack stage; see Cooking Sugar), about 15 minutes. Immediately remove pot from heat and quickly stir in flavored oil and food coloring. Working quickly, spoon about 2 tbsp. of the sugar syrup over the top of each lollipop stick to form 2"–3" circles. (If the syrup gets too stiff to spoon out, reheat over medium heat for a minute or two until it becomes easy to work with again.)

Step 3

Set lollipops aside in a cool, dry spot to let rest until they've hardened. Serve immediately, wrap individually, or arrange in a single layer in an airtight container and store in a cool, dry spot for up to a week.

Grease 2 large sheet pans with canola oil. Arrange lollipop sticks on the pans, spacing them about 3" apart; set aside.
Put sugar, corn syrup, salt, and 1 cup water into a medium pot; stir until well combined. Cover pot and bring sugar mixture to a boil over medium-high heat. Uncover pot and attach a candy thermometer to the inside edge. Cook, without stirring, until candy registers 310° (the hard-crack stage; see Cooking Sugar), about 15 minutes. Immediately remove pot from heat and quickly stir in flavored oil and food coloring. Working quickly, spoon about 2 tbsp. of the sugar syrup over the top of each lollipop stick to form 2"–3" circles. (If the syrup gets too stiff to spoon out, reheat over medium heat for a minute or two until it becomes easy to work with again.)
Set lollipops aside in a cool, dry spot to let rest until they've hardened. Serve immediately, wrap individually, or arrange in a single layer in an airtight container and store in a cool, dry spot for up to a week.