Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant, so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids. These ones will help adults and kids celebrate Halloween. Try making them yellow with orange and brown candy corn. If you use a very long stick, they will look and feel more fancy. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.
Recipe courtesy of Gale Gand
Show: Sweet Dreams
Candy Corn Suckers
Total:
30 min
Active:
15 min
Yield:
20 servings
Level:
Intermediate
Total:
30 min
Active:
15 min
Yield:
20 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: Lollipop collar molds; Silicone baking mat

If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick. 

Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)

When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.) 

Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes.

Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.

More from:

Halloween

IDEAS YOU'LL LOVE

Hard Candy Shot Glasses

Recipe courtesy of Ree Drummond

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Caramel Candy

Recipe courtesy of Trisha Yearwood

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Sweet Corn Chowder

Corned Beef and Cabbage

Recipe courtesy of Tyler Florence

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking