Food & Cooking Recipes Dessert & Treats Recipes Lollipops 3.1 (83) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It 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. Rate it Print