Recipe created by Jen King and Liz Gutman
Servings: Makes about 30 small lollipops
  • 1 cup sugar
  • 1/4 cup honey or maple syrup (or substitute light corn syrup)
  • 1/4 cup light corn syrup
  • Food coloring , if desired
  • 1/4 tsp. or more flavored oil , like watermelon, strawberry, or lime
  • Thin sticks (4-inches long)
  • Lollipop molds or aluminum foil
Total time: 45 minutes

Grease molds, or foil if making free-form lollipops, and set on a rimmed cookie sheet. Place sheet on even work surface.

In a small pot over high heat, bring sugar, 1/2 cup water, honey or maple syrup, and corn syrup to a boil. Cook until mixture reaches 295°, then add food coloring and flavored oil, if using. To test flavor, dip a spoon in boiling mixture, then dunk it in cold water to chill, then taste. Add more flavoring as desired.

Continue cooking until temperature reaches 300°, then transfer to a funnel or measuring cup. Pour into molds or onto foil and insert sticks. Allow to set, about 15 minutes.

Note: Making these requires caution; the hot sugar syrup can cause severe burns. Candy should be made on a cool, dry day or in an air-conditioned kitchen. It's also a good idea to invest in a candy thermometer that clips onto the pot, so you don't have to hold it; look for one at