Making Hard Candy Lollipops... Do I Keep Reboiling The Candy?

Sugar Work By kmalk Updated 28 Jan 2013 , 6:36pm by -K8memphis

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kmalk Posted 26 Jan 2013 , 9:41pm
post #1 of 7

Hi, i've decided to try making hard candy lollipops for my daughter bday... everything i see available to buy is either $4+ each or made in China.... no thanks. 

So I've figured out the process for making the candy... the temp, the molds.. how long to wait.

What I'm not sure of is how to keep the rest of the candy while the ones cooling are cooling.  Do i keep the mixture warm?  Do i let it cool completely and reheat?  Should I buy enough molds to finish batches quicker? 

Thanks for any advice =0)

6 replies
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costumeczar Posted 26 Jan 2013 , 11:43pm
post #2 of 7

AThey cool pretty fast...are you just using regular sugar? If you have a pan that can go into the oven you could put it into a 225 (or so) oven to keep the sugar liquid while the molded ones are cooling. I do small batches and pour the sugar into silicone cupcake cups, then give it 5-10 seconds in the microwave to keep it pourable. It works fine but you have to be careful not to overfill the cups.

Or you could get a heat lamp and do it the "right" way, but what's the fun in that?

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costumeczar Posted 27 Jan 2013 , 12:42am
post #3 of 7

AYou could also put the pan of sugar back on low heat every now and then to loosen it up when it starts being too stiff to pour.

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shanter Posted 27 Jan 2013 , 4:33am
post #4 of 7

Would putting the pan on a heating pad be a high-enough temperature to keep the sugar liquid? You could try a small batch to see.


Or you could use a casserole warmer like this:


Wrap it in a towel and heat in the microwave. Might work.


Or put it in a Crockpot on low.

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costumeczar Posted 27 Jan 2013 , 1:39pm
post #5 of 7

I'd just do a small batch at a time, to tell the truth. If you're using molds you can just pour it straight into the molds from the pan once you shock the pan in ice water to stop the cooking. I guess it depends on how many molds you have, but that would be the easiest way to do it.

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-K8memphis Posted 27 Jan 2013 , 2:36pm
post #6 of 7

y'know i just ditch the last part of the sugar stuff--


i always have leftover that after the first coupla rounds into the molds that i just don't want to deal with anymore


i get what i need & get out ;)

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-K8memphis Posted 28 Jan 2013 , 6:36pm
post #7 of 7

i was reminded of another idea for using up the last dregs looking through some notes last night


you can pour the suckers free form to use up the last bits


i don't know i think i'd dip the end of the stick in a bit of hot candy and set aside


space out onto a nice silpat to wait till after i got as many molds finished


then the sugar is getting a little thicker right


you're a little more accustomed to pouring by this point


just pour little self forming rounds on top of the dipped sucker sticks


it only spreads so much--pour slow


just to use up all the leftovers and not be a slouch like moi icon_biggrin.gif

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