Homemade Lollipops

We wanted to do something special for Jamie Oliver‘s May 19th and the Bake Sale was the perfect occasion to motivate us! The whole idea behind this Food Revolution Day is to stand up for real food… there’s a lot to be interpreted like eating fresh, local, organic or simply homemade instead of bought! Basically, it’s about creating awareness and educating everyone to eat better.

Obviously eating more fruits & veggies is an important lesson but if you cannot resist candies – just like us – might as well indulge in a homemade lollipop! Even better? Make these 100% organic lollipops! It’s almost like you’re not cheating at all…

*If you live in Montreal, we invite you to come try them out at Appetite for Books this Saturday May 19th. Other sweet products from local chefs will be available and much more!

388 Victoria Avenue (corner Sherbrooke St W), Westmount H3Z 2N4, (514) 369-2002

To make these adorable lollipops, we used Spring Flower Lollipops guidelines! Note that we also followed her advise and used lollipop molds but if you don’t have any visit her blog to find out how to make some using powdered sugar instead!

The Organic Version

  • 2 cups organic cane sugar (this particular one was also certified Fair Trade)
  • 1/2 cup organic blue agave syrup (light)
  • 1/2 cup organic pomegranate cherry juice ()
  • Lollipop or candy molds, lightly greased
  1. In a heavy bottom medium size sauce pan, stir together the sugar, agave syrup and juice.
  2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
  3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
  4. With a pastry brush and some water, brush the sides of the pan to make sure that the boiling sugar does not go on the side and make crystals.
  5. Remove pan from heat.
  6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was easier to manipulate. You have to work quickly as the mixture will harden fast. If it does, put back on stove, let it soften and continue filling.
  7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

Will make about 15-18 lollipops.

The old fashioned way

  • 2 cups of white sugar
  • 2/3 cup corn syrup
  • 2/3 cup water
  • 1 tsp flavoring (we used rose water)
  • gel coloring
  • Lollipop or candy molds, lightly greased
  1. In a heavy bottom medium size sauce pan, stir together the sugar, corn syrup and water in a small saucepan.
  2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
  3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
  4. Remove pan from heat.
  5. Stir in flavoring and a small amount of gel food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
  6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was much easier to manipulate.  You have to work quickly the mixture will harden fast. If it does, put back on stove, let it soften and continue filling cavities.
  7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

*Feel free to make them unique! Here we put some rose petals in the mold while pouring the candy mixture. In season, get some organic edible flowers from the market and the rest of the year use dried petals found in specialty stores like (Montreal) or simply get them from floral teas! This was an amazing inspiration from Sprinkle Bakes.

Will make about 12-15 lollipops.