Citrus-Zest Lollipops

35 Ratings
  • 5 5
  • 4 11
  • 3 7
  • 2 10
  • 1 2

Luminous lollipops, laced with the zest of lemon, lime, and pink grapefruit, will delight kids and grown-ups alike.

Martha Stewart Living, December 2009

Gallery

Recipe Summary test

Yield:
Makes 4 large or 16 small lollipops
Advertisement

Ingredients

Directions

  • Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 300 degrees. Remove from heat, and carefully stir in citrus juice and zest and food coloring with a rubber spatula. (Mixture will steam and bubble when liquid is added. Be careful, and make sure zest is distributed evenly and not in clumps.) Transfer mixture to a liquid measuring cup, and let bubbles settle slightly, about 10 seconds.

    Advertisement

  • Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds.

Cook's Notes

Lollipops can be stored in an airtight container for up to 3 days.

Advertisement

Reviews (3)

35 Ratings
  • 5 5
  • 4 11
  • 3 7
  • 2 10
  • 1 2
Martha Stewart Member
03/08/2016
I thought this would be a great addition to a candy buffet, I am a little concerned about the previous comments saying that they are sticky. Will have to try and perfect the technique I guess
Martha Stewart Member
06/02/2013
I really really really wanted these to work. I am expanding my home-cooking horizons by working on different candies, and I really dislike that so many recipes call for "flavorings" (most of them are not natural or don't taste "real") so I was hoping that this more naturally flavored candy would work. Unfortunately it does not. The flavor was ok, but as stated by the previous poster, the candy comes out soft, pliable, and sticky. It is not "hard". Any "fixes" for this?
Martha Stewart Member
08/13/2012
I have tried this recipe several times and it always come out sticky.... not just kind of sticky but REALLY sticky, like so sticky that it immediately adheres to the roof of one's mouth and teeth. Any ideas of how to solve this problem? I have tried cooking the sugar a little bit hotter (160-165 degrees Celsius) but this didn't really fix the problem. I also have tried reducing the amount of juice but this changes the yummy flavor. Any ideas?! Please help me Martha!!!
Advertisement
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 11/28/2021