About this recipe:Homemade lollipops are a great gift idea! Use different colours and flavourings to match the season. This recipe gives instructions for making either lollies or boiled sweets.
60g icing sugar for dusting
400g caster sugar
160ml golden syrup
1 teaspoon peppermint oil, or other flavoured oil
1 teaspoon any colour food colouring
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Method Prep:5min › Cook:40min › Ready in:45min
Generously coat a baking tray with icing sugar, and set aside. To make lollies, grease the lolly moulds and then dust with icing sugar.
In a heavy bottomed saucepan, stir together the caster sugar, water and golden syrup until sugar has dissolved. Bring to the boil over medium-high and cook to a temperature of 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavoured oil and food colouring.
Immediately pour the sugar mixture onto the prepared baking tray or lolly moulds in a thin stream (this helps it cool).
If making lollies, press a stick into each of the moulds and let cool thoroughly before removing. If making sweets, when the mixture is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.
If you don't have lollipop moulds but still want to make fun shapes, simple grease and dust biscuit cutters set atop of a baking tray lined with parchment. Carefully pour the mixture into the cutters, and remove when just about cool.
I believe that the addition of syrup is to help prevent the re-crystalization of the sugar. Sugar is very prone to going back to its chrystaline form for all sorts of reasons - this is one of the ways to make the likelihood less. - 09 Jul 2012
I was wondering, why is it good to add syrup to sugar when making lollies? How is the result different (vs when only sugar is used)? Softer? Harder? Shinier? Could anybody explain? Thanks - 04 Mar 2012