INGREDIENTS
– 1 cup granulated sugar
– ¼ cup honey
– 2 tbsp fresh lemon juice
– Lollipop sticks
INSTRUCTIONS
1. Line a baking sheet with parchment paper or prepare a silicone lollipop mold. Arrange the lollipop sticks.
2. Add sugar, honey, and lemon juice to a small heavy-bottomed saucepan. Stir briefly to combine.
3. Cook over medium heat until the sugar dissolves. Once the mixture begins boiling, stop stirring.
4. Continue cooking until the syrup reaches 150°C (302°F), the hard-crack stage, using a candy thermometer.
5. Carefully remove from heat. Immediately spoon small circles of hot syrup onto the parchment or mold, making sure each circle covers the end of a lollipop stick.
6. Leave undisturbed at room temperature for 20–30 minutes, until completely hard and glossy.
7. Peel the lollipops from the parchment and serve.
TIPS
– Hot candy syrup can cause serious burns, so handle it very carefully and keep children away.
– A candy thermometer gives the most reliable result.
– Do not add extra lemon juice after cooking, as excess liquid can prevent the candy from setting.
– Store completely cooled lollipops individually wrapped in a dry, airtight container.
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