DIY Burnt Sugar Lollipops for Halloween

Burnt Sugar Lollipops

No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup. Wrap the lollipops individually in large, clear lollipop bags and seal with a silver twist-tie or a piece of ribbon. Affix them individually to the bows of your holiday presents or hang them on your tree and offer them to guests as they leave.

DIY Burnt Sugar Lollipops for Halloween
No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup.
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2032 calories
531 g
0 g
0 g
0 g
0 g
630 g
112 g
445 g
0 g
0 g
Nutrition Facts
Serving Size
630g
Amount Per Serving
Calories 2032
Calories from Fat 0
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 112mg
5%
Total Carbohydrates 531g
177%
Dietary Fiber 0g
0%
Sugars 445g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups sugar
  2. 1/2 cup light corn syrup
  3. 1/4 cup water
  4. 1/4 teaspoon cream of tartar
  5. 24 cinnamon sticks, preferably 4 inches or longer
Instructions
  1. Line a large baking sheet with a silicone baking mat or parchment paper; place in the refrigerator until chilled, about 30 minutes.
  2. Stir sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and bring to a simmer, wiping down the sides of the pan occasionally with a wet pastry brush to remove any crystals, about 5 minutes.
  3. Once the mixture reaches a full boil, cook, undisturbed, until very light amber, 5 to 7 minutes. Remove from the heat and pour into a second deep saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and is thickened somewhat (it will continue to darken), about 2 minutes.
  4. Make 24 lollipops by pouring 1 1/2-inch circles onto the prepared baking sheet, spacing them about 1 inch apart. (Give yourself a few practice attempts—you have plenty of extra syrup for experimenting.) Press a cinnamon stick into each circle to form the lollipop stick. Use a spoon to drizzle the remaining sugar syrup (be careful: it's very hot) over each lollipop, thereby affixing the sticks and creating a sandwich of hardened sugar that holds the stick in place—do not let the circumference expand beyond its original boundary. (You won't use all the sugar; some will harden in the pan before you pour it out.) Let cool for about 20 minutes, then break off any shards of hardened sugar and seal the lollipops in individual bags.
beta
calories
2032
fat
0g
protein
0g
carbs
531g
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