Recipe courtesy of Paula Deen
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Cherry Lollipops
Total:
28 min
Prep:
8 min
Inactive:
10 min
Cook:
10 min
Yield:
15 to 20 lollipops
Level:
Intermediate
Total:
28 min
Prep:
8 min
Inactive:
10 min
Cook:
10 min
Yield:
15 to 20 lollipops
Level:
Intermediate

Ingredients

Directions

Special equipment: 20 lollipop sticks Metal tablespoon measure Candy thermometer

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth.

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an airtight container.

Cook's Note

When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother. This sugar syrup is very hot and can cause a painful burn!

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