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Invisible Pops

52

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
invisible pops

Photography: Sang An

Ingredients

  • 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)

Directions

  1. Line 3 baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

You can buy lollipop sticks at candy-supply and baking-supply stores.

Reviews Add a comment

  • yoyomax12
    26 OCT, 2013
    The mixture works extremely well in molds and you need to wait a bit for it to cool to get it to make nice circles on a silicone mat. Once it starts to solidify it gets tricky, plan on only getting about 2 doz. lollipops (1.5inch) from this. Cleanup a breeze if you submerge all gummed up cooking thing in hot soapy water and just let them sit until sugar dissolves. I used orange extract and orange color added during the boiling phase. See my youtube channel for video tutorial airing Nov 1/13
    Reply
  • BunnyFam
    30 JUN, 2013
    Mine did not come out as clear as the photo shows, more golden. Took syrup off the heat at 310 degrees. I wonder how MSL got theirs to be so clear even though the instructions state to boil 'til golden. You must cool the syrup as directed or else they pour out thinner and it's impossible to get them to be round. The first ones I poured were all misshapen, but as I continued to pour, the syrup cooled more and they came out nice and round. Will definitely try again!
    Reply
  • paulahomemaker
    28 OCT, 2010
    Thanks chefjennmorales - ii did that and used super hot dishwater and it solved the problem - now they are melting - I hope the same hot water method can get the drippings out of the table cloth. I know it can get warm in virginia Beach at this time of year, but I am having to keep them in the refrigerator until tomorrow's party.
    Reply
  • ChefJennMorales
    27 OCT, 2010
    @bulmeobeug- you can add clear flavoring to it as much as you would like and also coloring to it but don't add too much because then the sugar will take longer to reach temp. I would recommened using candy flavorings, a little of that goes a long way and they have cool flavors too and again when adding it add at the beginning of the cooking process adding it too late will make your sugar crystalize. same goes for colorings. and don't mix it, it will mix on it's own in the cooking process. :)
    Reply
  • ChefJennMorales
    27 OCT, 2010
    @Paulahomemaker- all you do is heat your pan back up with about 1/3 full of water... the heated water will re-melt the sugar mixture and it will come off the pan. I also like to brush down the side of the pan where I poured the sugar out with hot water to melt it faster also heat it up on med heat, you dont want a boil just let it slowly melt off the pan hope this helps :)
    Reply
  • paulahomemaker
    27 OCT, 2010
    Does anyone know how to clean the pot I made these in? The syrup has hardened and ruined the pan, the pyrex measure cup I used to pour (impossible to pour from a pan) and a spoon! I did get a few to almost look round, but this recipe is difficult and not worth the effort - it cooled too fast as well and I only ended up with 10 lollipops and a burnt finger.
    Reply
  • bulmeobeug
    21 OCT, 2010
    can you add clear flavoring.....seems like they wouldn't taste very good?
    Reply
  • AndreaMichelle
    23 FEB, 2010
    i tried making these....made a huge mess and the results were not worth the effort. next time i am going to find another festive holiday treat to make that yields better results
    Reply
  • Marisa1406
    28 DEC, 2008
    These were easy
    Reply
  • Marisa1406
    28 DEC, 2008
    These were easy
    Reply