Invisible Pops

52 Ratings
  • 5 18
  • 4 16
  • 3 8
  • 2 8
  • 1 2

Practice your magic with these invisible Halloween lollipops. Bring corn syrup, granulated sugar, and water to a boil, then pour into three-inch circles. Press assorted candies such as licorice whips, pepitas (hulled pumpkin seeds), and candy corn into each individal confection.

Gallery

Credit: Sang An

Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Directions

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

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  • 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.

Cook's Notes

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

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Reviews (37)

52 Ratings
  • 5 18
  • 4 16
  • 3 8
  • 2 8
  • 1 2
Martha Stewart Member
10/26/2013
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
Martha Stewart Member
06/30/2013
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!
Martha Stewart Member
10/28/2010
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.
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Martha Stewart Member
10/27/2010
@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. :)
Martha Stewart Member
10/27/2010
@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 :)
Martha Stewart Member
10/27/2010
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.
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Martha Stewart Member
10/21/2010
can you add clear flavoring.....seems like they wouldn't taste very good?
Martha Stewart Member
02/23/2010
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
Martha Stewart Member
12/28/2008
These were easy
Martha Stewart Member
12/28/2008
These were easy
Martha Stewart Member
12/28/2008
These were easy
Martha Stewart Member
11/03/2008
I tried these for halloween. I should say they were no were round in shape, they set super fast. I could only get 1 to look like what is on the picture, everything was misshapen. I reheated the stuff and poured them again to try to decorate.They were runny and I kept putting it back on stove to prevent it from hardening. Since mine came out looking bad I did not share it with my son's classmates. Seemed like a waste, however it is my first time though.
Martha Stewart Member
11/01/2008
wonderful idea
Martha Stewart Member
10/29/2008
As the candy hardens fast once you pour it onto the parchment, I would suggest to 1/2 the recipe. This gives you a bit more time to decorate - making sure the candy is pushed all the way in and putting in the sticks
Martha Stewart Member
10/29/2008
As the candy hardens fast once you pour it onto the parchment, I would suggest to 1/2 the recipe. This gives you a bit more time to decorate - making sure the candy is pushed all the way in and putting in the sticks
Martha Stewart Member
10/29/2008
As the candy hardens fast once you pour it onto the parchment, I would suggest to 1/2 the recipe. This gives you a bit more time to decorate - making sure the candy is pushed all the way in and putting in the sticks
Martha Stewart Member
10/19/2008
This looks so cool, I am going to try them out and let you know how they went!
Martha Stewart Member
10/18/2008
Sorry for the repeating comments. First time on the site, so I'm having a bit of trouble.
Martha Stewart Member
10/18/2008
Hello! First time candy maker here. I tried making these yesterday, but had a bit of trouble. My lollipops turned out deformed, hard to pour, and they hardened really quickly. Is it possible that I let it cool too long? I tried to follow these instructions exactly, so the candy set for about 2:30 before I started pouring. I have a candy thermometer so I know it got to the hard crack state before I took it off the flame. Any suggestions?
Martha Stewart Member
10/18/2008
Hello! First time candy maker here. I tried making these yesterday, but had a bit of trouble. My lollipops turned out deformed, hard to pour, and they hardened really quickly. Is it possible that I let it cool too long? I tried to follow these instructions exactly, so the candy set for about 2:30 before I started pouring. I have a candy thermometer so I know it got to the hard crack state before I took it off the flame. Any suggestions?
Martha Stewart Member
10/18/2008
Hello! First time candy maker here. I tried making these yesterday, but had a bit of trouble. My lollipops turned out deformed, hard to pour, and they hardened really quickly. Is it possible that I let it cool too long? I tried to follow these instructions exactly, so the candy set for about 2:30 before I started pouring. I have a candy thermometer so I know it got to the hard crack state before I took it off the flame. Any suggestions?
Martha Stewart Member
10/18/2008
Hello! First time candy maker here. I tried making these yesterday, but had a bit of trouble. My lollipops turned out deformed, hard to pour, and they hardened really quickly. Is it possible that I let it cool too long? I tried to follow these instructions exactly, so the candy set for about 2:30 before I started pouring. I have a candy thermometer so I know it got to the hard crack state before I took it off the flame. Any suggestions?
Martha Stewart Member
10/17/2008
Here's my .02 for other novices like myself: 1) You have to move FAST at the pour stage, really fast. I had no idea how fast so much of the candy hardened before the candy corn and gummy bears really sank in. 2) I would use less sugar, these were almost an inedible level of sugary sweet. I am going to try them again, only experiment with honey and other flavors because they were sort of bland tasting.
Martha Stewart Member
10/15/2008
For the cookie comment below - there is a "cookie of the day" option under Daily Inspiration. Perhaps you should sign up for that. Everyday a new cookie recipe in your inbox.
Martha Stewart Member
10/14/2008
Hey Pily, I wonder if candy canes would melt and the red color run. What kind of candy were you thinking about using?
Martha Stewart Member
10/14/2008
These are easy and fast to make. I bought some clear cellophane bags and got a sharpie and wrote "happy halloween" or "boo" on them. And then I tied the bags with some black with white polka dots ribbon. They turned out sooo cute! You could personalize them any way you want!
Martha Stewart Member
10/14/2008
I'm also thinking to make these ones for my christmas presents, a good idea to complete an original gift, don't you think? and does any kind of candy glues on this syrup?
Martha Stewart Member
10/13/2008
I'm sooooooo making one - first I need a candy thermometer. I know I will need one someday.
Martha Stewart Member
10/13/2008
I LOVE this idea!! So simple and it's not just limited to Halloween: I'm thinking candy hearts for Valentine's Day or dying the mix blue and adding gummy fish for my son's underwater themed birthday party.
Martha Stewart Member
10/13/2008
Ohhhh mykele...lighten up would ya!
Martha Stewart Member
10/13/2008
Cool...these lollipops look easy and fun to make. They add a great touch to a Fall centerpiece (Fall flowers, orangy/rusty leaves, etc.) on the dining room table. When kids come over, they can enjoy the treats.
Martha Stewart Member
10/12/2008
Okay this is NOT a cookie recipe. I check daily for cookie recipes and the latest ones do not fall in that catagory. It is bad enough getting incomplete instructions, now we have candy and various confections that are NOT cookies.l
Martha Stewart Member
10/12/2008
lollipop sticks can also be purchased at michael's
Martha Stewart Member
10/12/2008
Great idea thanks for posting hope mine will turn out as clear as these!!
Martha Stewart Member
10/11/2008
I'm going to try using honey instead of corn syrup. They won't be clear, but they'll taste better and be slightly healthier. then I'll add walnuts or almonds with sesame seeds. Woo-hoo!
Martha Stewart Member
10/11/2008
oooo where are they
Martha Stewart Member
10/11/2008
I'm going to make these a little taller and thinner, and without any added items -- they'll be ghost pops -- or maybe just a few little drops of color to make a face.
Martha Stewart Member
10/11/2008
these are cute!!
Martha Stewart Member
10/11/2008
i'm really excited to try this recipe although i've never made hard candy before. any other suggestions of candy? would an m
Martha Stewart Member
10/11/2008
This candy recipe is a staple around my home during the holidays, although I've never tried lollipops. I agree...it does sound bland...but that's an easy fix. Just add your favorite flavored oil...try LorAnn Gourmet. I've used LorAnn's oil since I first starting making rock candy many, many years ago. You can find the oil at WalMart (in the craft department) and eBay...also some grocery stores and card stores carry LorAnn's.
Martha Stewart Member
10/11/2008
I remember making candy with this recipe long ago we added food coloring to color, we didn't make lollipops we just made candy, it was sooo goood, i'm going to make this for halloween treats, thanks for this recipe because i had forgotten the ingredients.........
Martha Stewart Member
10/11/2008
cute! I"m going to make a test batch today. But they sound a bit bland ... any suggestions (ingredients and amounts) for a little flavoring?
Martha Stewart Member
10/11/2008
I've been making hard candy and lollipops at Christmas time since I was 12. I think it's more important to be cautious of the mixture's temperature. It can cause serious burns. So, like anything else in the kitchen, just be careful. Luv2cooktoomuch uses the same technique I use to clean up the sticky pan. Boil water in the pan and then run through the dishwasher.
Martha Stewart Member
10/06/2008
This is a fun idea especially if you are accustomed to making hard candy.I have no problem cleaning my pan but I would say if it is hard to clean fill the pot with water and let it boil on the stove it will soften everything and come right out. If you have a dishwasher run it in a normal cycle and it should all come out. I make hard candy about once a week for my hubby to snack on but the first time is always a little scary!
Martha Stewart Member
10/05/2008
If you are even concidering making this recipe I will warn you stop right now! The mixture is like glue. And that pot you were just using, well, you can say goodbye to that. This stuff does not come off. Ever. But go ahead if you like. It's your choice.
Martha Stewart Member
10/05/2008
If you are even concidering making this recipe I will warn you stop right now! The mixture is like glue. And that pot you were just using, well, you can say goodbye to that. This stuff does not come off. Ever. But go ahead if you like. It's your choice.
Martha Stewart Member
10/05/2008
wow these are great i am making them in like 3 minutes!
Martha Stewart Member
10/01/2008
I made these last year for my daughter's Halloween party at our house and they were a hit! I used orange food coloring and orange flavoring (to give them that orange tint). The kids and adults loved them!
Martha Stewart Member
09/28/2008
I agree ! I will make the suckers for my 1st grader grand daughters class! Thank you Martha:)
Martha Stewart Member
09/27/2008
that's such a neat idea, i think i'll try that right now!
Martha Stewart Member
09/27/2008
that's such a neat idea, i think i'll try that right now!
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