🍭 Lollipop
A lollipop is a hard candy on a stick, made by boiling sugar and corn syrup until it reaches the hard-crack stage, then adding flavouring and colour and moulding it into discs, spheres or spirals. It is glassy, brittle and sweet, and is meant to be licked or sucked slowly. Lollipops come in every fruit flavour imaginable and are a classic children's treat.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g sugar
- 100 ml corn syrup
- 100 ml water
- 1 tsp fruit flavouring
- A few drops of food colouring
- 12 lollipop sticks
- Neutral oil for greasing
Method
- Lightly oil a tray or lollipop moulds and lay out the sticks.
- Heat sugar, corn syrup and water, stirring until dissolved, then boil without stirring.
- Cook until the syrup reaches 150 °C on a sugar thermometer.
- Take off the heat, quickly stir in the flavouring and colouring.
- Pour small rounds over the stick ends, let them harden for 20 minutes and wrap.
How to make it lighter
- A small lollipop is a contained treat — one is usually enough to satisfy a sweet craving.
- Make mini lollipops so each portion is smaller.
- Savour it slowly instead of crunching it; it lasts longer and you are less likely to reach for a second.
History
Lollipops are sold and eaten all over the world today, from simple fruit discs at supermarket counters to large swirled candies at fairs and sweet shops.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lollipop and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →