Candy with Lollipop Dippers
Makes: Makes 12
For the powder:
  • 2½ cups superfine sugar
  • 2 teaspoons citric acid
  • 1 teaspoon baking soda
  • a few drops of lemon or orange extract
  • yellow and pink food coloring pastes
  • natural raspberry flavoring
For the lollipop dippers:
  • sunflower oil, for greasing
  • 1½ cups granulated sugar
  • 8 tablespoons corn syrup
  • ½ teaspoon cream of tartar
  • 1 teaspoon orange or lemon extract
  • red or pink food-coloring paste
  • 12-hole small lollipop mold (optional)
  • sugar thermometer
  • lollipop sticks
  1. Make the powder first. Tip the superfine sugar into the bowl of a food processor and blend for 1 minute until the sugar is finely ground. Add the citric acid and baking soda and blend again to combine thoroughly. Pour half of the powder into a bowl and set aside. Add a few drops of lemon (or orange) extract to the food processor bowl and a tiny amount of yellow food-coloring paste. Blend again until thoroughly combined and the powder turns a delicate pastel color. Remove from the food processor and repeat with the reserved powder, this time adding pink food coloring and raspberry flavoring. Store in airtight jars until ready to serve.
  2. Grease the lollipop molds with sunflower oil or line a baking sheet with greased parchment paper.
  3. Combine the sugar and corn syrup in a small, heavy-bottomed saucepan. Add the cream of tartar and ¾ cup water and warm over medium heat to dissolve the sugar, stirring frequently. Pop the sugar thermometer into the pan and bring the syrup to a boil. Continue to cook steadily over medium heat until the syrup reaches 310°F on the sugar thermometer. Immediately remove the pan from the heat, add the extract and a tiny amount of food-coloring paste to the syrup, and stir until evenly mixed.
  4. Pour the mixture into the prepared molds and place a stick in each lollipop. If you don’t have lollipop molds, simply leave the syrup to cool and thicken slightly, then spoon onto greased parchment paper in neat circles and place a lollipop stick into the middle of each circle. Leave to set until solid and completely cold before removing from the molds or parchment.
  5. To serve, pour the powder into little jars or pretty waxed bags and serve with the lollipop dippers.
  6. Store: The powder will keep for up to 1 month in an airtight jar in a cool, dry place. Lollipops are best served 1–2 days after making and can be stored in individual cellophane bags at cool room temperature.
Recipe by Bakepedia at