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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Valentine’s Lollipops

P2021860I was looking through Valentine’s Ideas when I saw that Trendy Treehouse  did a great post and I was super excited to find Roots & Wings Co who posted this great recipe for Nana’s Suckers. I had never made suckers before but these were so cute that I had to give it a try. I had a little trouble finding sucker  molds. I didn’t have time to order the snazzy stainless steel ones they had so mine are a lot thinner. I think they turned out quit well. Especially since I had never even used a candy thermometer!! Thanks to the Sisters over at Roots & Wings Co I am in love and think I will be making suckers for every holiday!!
I halved the recipe. I only had 1 mold (5 lollipops) and this recipe made about 15 pops.
1 c sugar
1/4 c light karo syrup
1/4 c water
Bring to 260 degrees on a candy thermometer and then add coloring (I like the paste) and when it hits 290 take off heat and add flavoring. I used cherry.
This is what it looks like just as you need to remove it from the heat!! P2021864This is how I am going to give them to Jack’s Class.