Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Lollipops Without Corn Syrup
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- #24150
Skip the high fructose corn syrup and make candy the old fashioned way. These lollipops can be flavored and colored any way you like.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 cups sugar
1/8 teaspoon cream of tartar
2/3 cup water
flavoring/extract
food coloring
directions
Grease lollipop molds and set aside.
Combine the sugar, cream of tartar, and water in a saucepan. Mix well. Turn the heat to medium-high and bring the mixture to a boil. Cook at a boil, without stirring, until the sugar water reaches 300 degrees F (hard crack stage) on a candy thermometer. Stir in the flavoring and coloring.
Remove the pan from the heat and carefully pour the syrup into the greased molds. When partially cooled, add lollipop sticks to the centers. Let the candy cool completely.
recipe tips
Grease the molds well for easy release of the lollipops.
Be careful when working with hot sugar syrup to prevent burns.
Try different flavor combinations to create unique lollipops.
If the sugar crystallizes, you can salvage the mixture by adding a little corn syrup and reheating it gently.
Try adding crushed candy, sprinkles, or edible glitter to the lollipops for added decoration.
To clean sticky candy residue from pots and utensils, soak them in hot water to dissolve the sugar before washing.
common recipe questions
What is the purpose of cream of tartar in this recipe?
Cream of tartar is used to prevent sugar crystals from forming, resulting in a smoother texture for the lollipops.
Can I substitute cream of tartar with anything else?
You can substitute cream of tartar with a small amount of lemon juice or vinegar to achieve similar results.
What kind of flavorings can I use?
You can use any type of extract or flavoring you like, such as vanilla, strawberry, mint, or citrus flavors.
Can I make these without any added color?
You can omit the food coloring if you prefer to have clear lollipops.
How do I prevent the sugar from crystallizing?
To prevent crystallization, make sure not to stir the sugar mixture once it begins boiling and brush down the sides of the pan with water if needed.
Why do I need a candy thermometer for this recipe?
A candy thermometer helps make sure that the sugar reaches the correct temperature for the lollipops to harden properly.
Can I reuse the molds for making more lollipops?
You can reuse the molds for multiple batches of lollipops. Just make sure to wash and dry them thoroughly between uses.
Can I make larger or smaller lollipops with this recipe?
You can adjust the size of the lollipops by using different sized molds or by pouring less or more syrup into each mold.
How long does it take for the lollipops to cool and harden?
It typically takes about 15-20 minutes for the lollipops to cool and harden completely, depending on the room temperature.
How do I store the lollipops?
Store the lollipops in an airtight container at room temperature, away from moisture, to prevent them from becoming sticky.
tools needed
Saucepan: For combining the sugar, cream of tartar, and water, and for boiling the mixture until it reaches the hard crack stage.
Candy Thermometer: For monitoring the temperature of the sugar mixture to make sure it reaches 300 degrees F, which is necessary for the hard crack stage.
Lollipop Molds: Used to shape the lollipops. The molds should be greased beforehand to prevent the candy from sticking.
Lollipop Sticks: To be inserted into the molds once the candy mixture has partially cooled.
Measuring Cups and Spoons: For measuring the sugar, water, and cream of tartar.
Spatula or Wooden Spoon: For stirring the mixture while it is in the saucepan, before boiling, to make sure the sugar is fully dissolved.
Pastry Brush (optional): Can be used to wash down the sides of the saucepan with water to prevent sugar from crystallizing during cooking.
Heat-Resistant Gloves (optional): For handling the hot saucepan and pouring the syrup into the molds, decreasing the risk of burns.
nutrition data
258 calories, 0 grams fat, 67 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
May 31, 2024
This recipe worked out so well for me, as we don't have corn syrup in South Africa. Super easy to make, and lollipops came out crystal clear and beautiful. Only batch that failed a bit was when I forgot to add the Cream of Tartar.. oops. Half the recipe fills a standard 12 lollipop mould perfectly.
March 16, 2022
This worked for me. I was looking for a recipe that didn't use corn syrup because the price has gone up so much. These set up just fine. I did have to wish the cream of tarter to get the lumps out.
June 16, 2021
The cream of tartar did not work for me i was really disapointed and will go back to using corn syrup
What didn't work? It may needed to have boiled longer to set up. Also, check your candy thermometer - they sometimes lose calibration over time and it may need to be replaced.