Easter Lollipops


My buds at Sugar Bomb Bakery shared with me a great recipe for homemade lollies that use REAL fruit juice, Several years I found these awesome vintage lollipop molds and I just had the best time making homemade suckers! They look so pretty!
1 1/2 cups granulated sugar
1/3 cup light corn syrup (organic, if you can find it)
1/3 cup plus 1 1/2 teaspoons pure fruit juice (we used a blend of cranberry and blackberry)*
1/8 teaspoon citric acid (we used
Tart and Sour Flavor Enhancer, from LorAnn, I found it at Hobby Lobby)
*I am going to try a orange or mango juice for this years Easter treats!! This pic was taken several years ago and I am much more enlightened and knowledgeable about food dyes! I prefer to NOT use them now.
Lightly coat the insides of the molds with nonstick cooking spray and insert sticks.Stir together sugar, corn syrup, and juice in a medium-size saucepan.  Bring the mixture to a boil over medium-high heat, swirling the pan once or twice.  Cook to 300ºF (hard-crack stage) and immediately remove from heat.  Allow the bubbling to subside, then check the temperature and cool to 260ºF.  Now add the citric acid and swirl the pot to incorporate. Spoon mixture into molds, filling all the way to the top. Allow to completely cool prior to removing molds.

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