Homemade Lollipop Toffee

Ingredients

Base Ingredients

• 100g granulated sugar
• 60ml water
• 26g honey
• 2.5ml (½ teaspoon) lemon juice
• 1.25ml (¼ teaspoon) vanilla extract (or preferred flavoring)
• Food coloring (optional, a few drops)

Equipment

• Heavy-bottom saucepan
• Candy thermometer (recommended)
• Lollipop sticks
• Silicone baking mat or parchment paper
• Molds (optional)

Directions

1. Prepare the molds and sticks

   • Line a baking sheet with parchment paper or use silicone lollipop molds.
   • Lightly grease the parchment or molds to prevent sticking.
   • Place lollipop sticks in position.

2. Make the sugar syrup

   • In a heavy-bottom saucepan, combine sugar, water, honey, and lemon juice.
   • Stir gently on low heat until the sugar dissolves completely.
   • Once dissolved, increase heat to medium-high and stop stirring.

3. Cook the mixture

   • Let the syrup boil without stirring.
   • Use a candy thermometer to check the temperature.
   • When it reaches 150°C (300°F) (hard crack stage), remove from heat.
   • If you don’t have a thermometer, drop a little syrup into cold water—it should form hard, brittle threads.

4. Add flavor and color

   • Quickly mix in vanilla extract and food coloring (if using). ¹
   • Be careful, as the mixture is extremely hot.

5. Pour and shape

   • Carefully pour the hot syrup into the molds or spoon small circles onto the greased parchment paper.
   • Immediately press lollipop sticks into the candy.

6. Cool and store

   • Let the lollipops cool completely at room temperature (about 30 minutes).
   • Once hardened, wrap in cellophane or store in an airtight container.

Footnotes