Candy maker Christine Moore shows us how to create beautifully delicious lollipops. She is the owner of Little Flower Candy Co. in Pasadena, which makes sweet treats and more.
Little Flower Candy Co.
1424 W Colorado Blvd
Pasadena, CA 91105
626-304-4800
Peppermint Lollipop Recipe
By Christine Moore, Little Flower Candy Company in Pasadena
2 cups sugar
2/3 cup corn syrup
1/2 cup water
1 teaspoon peppermint extract (you can substitute lemon extract or cinnamon extract)
Hard candies of your choice, one or more for each lollipop
(Christine used Starlight mints, green and red peppermint hard candies, gum drops, colored sugar and silver Dragees.)
Put sugar, corn syrup and water into a medium sized pot. Do not disturb the sugar or you'll get sugar crystals on the sides of the pan. Turn heat on medium high. Gently cook sugar syrup to 300°F (measure with a candy thermometer).
Spray small or mini muffin pans or lollipop tins with cooking spray.
While the sugar syrup is cooking, place any time of hard candy you like in the pans. When the sugar syrup reaches 300°, add the peppermint extract with caution. Room temperature liquid will make the syrup sputter and bubble. Spoon syrup carefully into the molds. Place lollipop sticks in the molds. Place molds in the freezer for a few minutes to speed up the hardening of the lollipop. Unmold and enjoy!
CAUTION: This is hot, hot liquid. If you're doing this with small children give them something to hold on to in order to occupy their hands so they don't stick their fingers in the molten hot liquid.
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