Lollipops or Hard Candy
Place the plastic (white) hard candy molds onto a flat surface and place in the lollipop sticks, if you’re using them. Have the molds nearby for when your sugar is ready to go.
- Cook45 min
- Total45 min
- Serves12
- LevelEasy
Ingredients
- 1 cup sugar
- ½ cup water
- ⅛ tsp. cream of tartar
- 1 to 2 drops food coloring (optional)
- ½ tsp. flavored oil or extract, such as lemon or cherry
Method
- Place the plastic (white) hard candy molds onto a flat surface and place in the lollipop sticks, if you’re using them. Have the molds nearby for when your sugar is ready to go.
- Over medium heat, in a 2- or 3-quart saucepan, combine the sugar, water, and cream of tartar and heat until boiling, stirring often as it cooks. Be sure to brush down the sides of the pan with a wet pastry brush once the sugar crystals mostly are dissolved. Once the mixture is boiling, stop stirring.
- Clip on a candy thermometer. Let mixture cook until the candy thermometer reaches 300°F (or Hard Crack Stage using the Cold Water Method) or until it turns from clear to a very light caramel hue.
- Working quickly, immediately stir the food coloring and flavoring into the pot. Pour the mixture into candy molds. Rap the mold lightly on flat surface to remove any air bubbles from the candy, and let the candies set until totally hardened. Pop out and place onto waxed paper. Store in airtight container for up to 1 month.
