Food & Cooking Recipes Dessert & Treats Recipes Lollipops 3.1 (83) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email Yield: 10 lollipops These lollipops, courtesy of Dominic Palazzolo, are a fun addition to any celebration. Ingredients 2 cups granulated sugar ½ teaspoon cream of tartar ⅔ cup corn syrup ⅛ teaspoon gel food coloring in desired color 2 teaspoons pure lemon extract Popcorn kernels or uncooked rice, for baking dish Directions Preheat oven to 250 degrees. Place a large heatproof glass measuring cup with a spout in oven. In a small bowl, whisk together sugar and cream of tartar. In a medium saucepan (just large enough to cover burner on stove), bring 1 cup water, corn syrup, and sugar mixture to a boil, slowly stirring, over medium heat. Moisten a pastry brush with water and brush down sides of pan. Continue cooking until mixture reaches 300 degrees on a candy thermometer. (Do not add thermometer to saucepan before mixture comes to a boil, as it will crystallize around thermometer). Remove saucepan from heat; let stand until cooled to 275 degrees. Add food coloring and lemon extract; stir to combine. Remove glass measuring cup from oven. Transfer mixture to glass measuring cup; return measuring cup to oven until no bubbles remain, 5 to 10 minutes. Fill a baking dish with an even layer of popcorn kernels or rice; set a 3 1/2-inch-wide and 1/4-to-1 1/2-inch-deep mold in popcorn to hold steady. Place a lollipop stick in mold and pour candy mixture into mold. Let set at room temperature, until mold and sugar mixture are room temperature, about 30 minutes. Meanwhile, keep remaining candy mixture warm in oven. Carefully remove lollipop from mold and repeat process with remaining candy mixture. Print