Sweet And Sour Lollipops Recipe

These nostalgic Sweet and Sour Lollipops are a fun and delicious DIY project that brings the classic candy shop experience right to your kitchen. This vibrant recipe is made with a few simple ingredients like granulated sugar and light corn syrup, with a special touch of citric acid—a natural souring agent found in citrus fruits—to create the perfect tangy punch. The result is a glass-like, colorful, and intensely flavorful candy that is perfect for a fun afternoon activity or a memorable party favor. This recipe makes about 24 lollipops.

Sweet and Sour Lollipops Ingredients

For the Lollipops:

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 3/4 cup water
• 1/2 teaspoon flavor extract (such as cherry, watermelon, or green apple)
• Food coloring (liquid or gel)

For the Sour Coating:

• 2 teaspoons citric acid powder (find it in the baking or canning aisle)
• 1/4 cup granulated sugar

How To Make Sweet and Sour Lollipops

Note: Be extremely careful when working with hot sugar. Use a candy thermometer for accuracy.

1. Prepare your molds: Lightly grease a lollipop mold or a heat-safe silicone baking mat. Place the lollipop sticks into the molds.
2. Make the candy syrup: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar has dissolved completely. Do not stir after this point.
3. Cook to hard crack stage: Insert a candy thermometer into the syrup, making sure it does not touch the bottom of the pan. Bring the mixture to a boil and cook until it reaches 300°F (149°C), also known as the “hard crack stage.” At this temperature, a small amount of the syrup dropped into cold water will form a brittle thread.
4. Add flavor and color: Immediately remove the pan from the heat. Carefully and quickly stir in your flavor extract and food coloring. Swirl gently to mix, as stirring too much can cause the sugar to crystallize.
5. Pour into molds: Slowly and carefully pour the hot syrup into the prepared lollipop molds. If you are using a baking mat, pour small circles onto the mat and gently press a lollipop stick into each one. Let the lollipops cool and harden completely, which will take about 20-30 minutes.
6. Coat with sour sugar: While the lollipops are cooling, mix the citric acid powder and 1/4 cup granulated sugar in a small bowl. Once the lollipops are fully hardened, carefully remove them from the molds. Lightly dip each lollipop into the sour sugar mixture, coating them on all sides.

Recipe Tips

• Use a candy thermometer: A candy thermometer is essential for this recipe. Reaching the exact temperature is the only way to ensure the candy sets properly to a hard, glass-like texture.
• Don’t stir after boiling: Once the sugar mixture begins to boil, do not stir it. Stirring can introduce sugar crystals, which will cause your lollipops to become grainy instead of smooth and clear.
• Work quickly: The hot sugar mixture cools and hardens very fast once it is removed from the heat. Have all of your ingredients and molds prepped and ready to go before you start cooking the sugar.
• Store them correctly: The enemy of homemade hard candy is humidity. After making and coating your lollipops, wrap each one individually in a cellophane bag or plastic wrap to keep them from getting sticky.

What To Serve With These Lollipops

These homemade sweet and sour lollipops are a fantastic standalone treat. They are perfect for serving at a party by arranging them in a festive jar or a foam block for a fun display. For a colorful and creative dessert table, you could pair them with other homemade candies like chocolate fudge or salted caramel chews. They also make a wonderful edible gift, simply tie a ribbon around the base and place them in a decorative box.

How To Store Sweet and Sour Lollipops

• Refrigerate: Do not store lollipops in the refrigerator. The condensation and moisture from the cold environment will cause the candy to become sticky and cloudy.
• Freeze: It is not recommended to freeze lollipops. The temperature changes and moisture will ruin the hard candy texture. For the best results, store your individually wrapped lollipops in an airtight container at room temperature in a cool, dry place for up to 2-3 weeks.

Sweet and Sour Lollipops Nutrition Facts

• Calories: 85 kcal
• Total Carbohydrate: 22g
• Dietary Fiber: 0g
• Sugars: 21g
• Protein: 0g
• Fat: 0g

Frequently Asked Questions

• Why did my lollipops turn out grainy? This is a very common issue and is usually caused by sugar crystallization. It happens when sugar crystals remain on the sides of the pan and fall back into the mixture. To prevent this, make sure all sugar is dissolved before boiling and avoid stirring while the syrup is cooking.
• Can I use a different flavor? Yes, you can use any candy flavor extract you like. Cherry, raspberry, green apple, and watermelon are all great choices for this recipe. You can also experiment with a blend of flavors, like adding a little lime extract to a strawberry flavor for a strawberry-lime combo.
• What is citric acid and where can I find it? Citric acid is a natural, sour-tasting acid found in citrus fruits like lemons and limes. It is used in candy making to add a tart, sour flavor. You can typically find citric acid powder in the baking or canning aisle of most grocery stores, or you can order it online.

Try More Recipes:

• Sweet Strawberries Recipe
• Tarte Tatin Recipe
• The Best Mini Chocolate Chip Cookies Recipe