Update (2-10-10): A post on how to use this recipe to make big, bright red cherry lollipops is here.
I vowed never to succumb to the pressure of making something green for St. Patrick’s Day. But then I remembered I had been wanting to try making lollipops for a long time, and while I think green-colored foods (except those that are naturally green) are weird, the idea of making bright green lime-flavored lollipops seemed kind of fun.So I made bright green lime-flavored lollipops.
Making lollipops is easier than I thought it would be. Besides, it doesn’t leave behind a lot of mess in the kitchen as I had previous feared. With good tools, you can whip up a dozen of these in less than 30 minutes including the time it takes for the lollipops to harden. The most important tool is an instant-read thermometer or a candy thermometer. A veteran candy maker probably doesn’t need one as I’m sure there’s a way to tell when the syrup reaches the so-called hard-ball stage. But since this was my first time making lollipops (or any hard candy, for that matter), I chose to err on the side of over-preparation. The other tool is a lollipop mold. This is optional; use it only if you really want uniformly-shaped end results.
(Makes 4 pieces of lollipop using Wilton standard star molds)
1 cup sugar
1/3 light corn syrup
Food coloring (I use green.)
Flavored oil for candy (I use lime-flavored oil.)
4 lollipop sticks
*Long time ago, I jotted down this recipe from Good Housekeeping magazine. I don’t have the original magazine, so I can’t cite the month and year. The recipe is for twice the amount stated here. I decided to halve the recipe, because it was my first time making lollipop and figured if things went bad, I wouldn’t waste that much sugar. I’m cheap.
**If you don’t have a candy mold, any clean surface will do. A kitchen marble slab is ideal. Just be sure to grease it first.