Bloody Suckers

0 Ratings
Recipe courtesy ofRichard Ruskell

Total: 1 hr 30 min Prep: 30 min Cook: 30 min

Yield: 24 lollipops

Level: Intermediate



  • Lollipops:
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 3/4 teaspoon pure lemon extract
  • Yellow food coloring
  • Lollipop sticks
  • "Bloody" Caramel:
  • 4 cups light brown sugar, firmly packed
  • One 14-ounce can sweetened condensed milk
  • 1 cup butter
  • 1 cup light corn syrup
  • 1 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon red food coloring


  • For the lollipops: Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan over medium-high heat. Insert a candy thermometer and stir until sugar dissolves.

  • Allow to boil, without stirring, until mixture reaches 295 degrees F (hard-crack stage). Once the candy reaches 295 degrees F, remove it from the heat. Stir in the lemon extract and food coloring to desired color.

  • Spoon the candy onto a nonstick silicone sheet, making a quarter-size circle. Lay a lollipop stick on the syrup and press into the lollipop. Twirl the stick so it is completely coated in syrup. Continue until you have all the lollipops made.

  • Allow to cool completely. Set aside while you make the caramel.

  • For the caramel: In a heavy-bottomed saucepan over medium heat, combine the brown sugar, sweetened condensed milk, butter, corn syrup and salt. Bring to a boil, stirring constantly. Cook the caramel to 234 degrees F. Remove from the heat and stir in the vanilla and red food coloring. Allow to cool off the heat.

  • Dip the "suckers" until they are half coated in caramel. Put them back on the silicone baking sheet to set up. If the caramel is too thin, wait a few minutes to let the caramel set and re-dip the "suckers".

  • Store in a cool, dry container. Do not refrigerate.

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