Practice your magic with these invisible pops, setting licorice whips, pepitas (hulled pumpkin seeds), and candy corn afloat inside this clear confection.
- Yield: Makes 1 dozen
Photography: Sang An
- 2 cups sugar
- 2/3 cup light corn syrup
- Assorted candies and seeds, such as red and black licorice whips, candy corn, and pepitas (hulled pumpkin seeds)
Line 3 baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart. Press in lollipop sticks. With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.