If you know me, you know I am a sugar fiend. I love baking goodies, and sugary treats are my favorite. Homemade lollipops are really delicious, especially if they are flavored with your favorite Kool-aid. My favorites are peach-mango and blue-raspberry, yum!
Here’s the recipe:
1 Cup Sugar
1/3 Cup Honey or Karo Syrup
1/2 Cup Water
1 packet of Kool-Aid
Lollipop Molds (if you don’t have any, here is a tutorial to make your own out of foil)
Prepare a cookie sheet by generously spraying with non-stick spray. Set aside. Mix sugar, syrup/honey and water in a saucepan. Heat over medium heat. Stir until sugar is completely dissolved. Bring to a boil and heat until it reaches hard crack stage, or 280-300 degrees. Avoid stirring it once it has started boiling. Also, don’t scrape the sides of the pot. Candy is very temperamental and the whole batch can crystalize if undissolved sugar from the side mixes in. It doesn’t need to be stirred, so once it starts boiling, you can leave it alone. If you don’t have a candy thermometer, once it starts to look thick, take a teaspoon and dip some out and drop it into a glass of cold water. If you hear a “plink,” when it hits the bottom of the glass, you know it’s done.
It’s very important that you let the candy cool before adding the Kool-Aid. Hard candy usually calls for oil flavorings. Kool-aid will work, but you have to let the candy cool. Otherwise, the molten candy will burn the powder and your lollies will turn out tasting bland and bitter.
Remove the candy from heat and gently stir it for a few minutes. It will bubble up as you stir it. Let it cool to about 260 degrees, then add your Kool-Aid. Make sure it’s mixed well, then pour into your molds.
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