Wednesday, December 3, 2014

Holiday Lollipops

Hello my dessert loving foodies! Welcome to another holiday entry to The Tasteful Texan. Today, we will be making holiday lollipops. The history of when the first lollipop is quite hazy. It's said that the modern lollipop was invented in 1908 and trademarked in 1931 by George Smith. Before Smith, the first reference of the modern term of lollipop was in 1920. Now, I don't know about you, but I love lollipops! They are great for children and adults alike. They make wonderful gifts, and they are definitely a hit when offered at parties! I'm ready to get started. If you would like, feel free to meet me in the kitchen and we can begin!

On the fourth day of Christmas recipes, your hostess gave to you

Holiday Lollipops

You will need:

  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 2 teaspoons flavored extract, such as mint or vanilla
  • Assorted sprinkles or candy
  • Lollipop sticks
  • Candy thermometer


  1. Line two large cookie sheets with parchment paper or Silpat baking mats. 
  2. Fill a large bowl with ice and water; set aside.
  3. Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. 
  4. Attach the candy thermometer to the interior of the saucepan.
  5. Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has dissolved. 
  6. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
  7. Boil the mixture for 5 to 7 minutes until it reaches 310 degrees Fahrenheit (hard-crack stage) on the candy thermometer. 
  8. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. 
  9. If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.
  10. Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. 
  11. Space the lollipops 3 to 4 inches apart to guarantee they don't run into each other.
  12. Immediately press in the lollipop sticks and sprinkle them with sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.
  13. Enjoy!

I'll definitely be back tomorrow with another recipe. Now that I've assured that we will have 25 days of Christmas recipes (not 27), we can get back on track. I intentionally took a couple of days off for this reason. Stay tuned for tomorrow's recipe! I'll see ya'll then!