Description
These delightful peppermint lollipops make a great addition to a Christmas care package. They’re perfect stocking stuffers, and look lovely tied atop wrapped presents, too!
Ingredients
200 grams granulated sugar (1 cup)
200 grams corn syrup (1/2 cup)
65 milliliters (1/4 cup)
1/4 teaspoon natural peppermint oil
113 grams good-quality chocolate, such as Callebaut (4 ounces)
4 candy canes (or 8 peppermints, crushed)
Gel food coloring (red or green)
Instructions
Unwrap candy canes (or peppermints) and place in a ziploc bag. Using a kitchen mallet, crush candy into small pieces.* Transfer to a small dish and set aside.
Prepare lollipop mold by spritzing lightly with olive oil or nonstick cooking spray. Add lollipop sticks. Set mold aside.
Combine sugar, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar has dissolved.
Using a candy thermometer, boil mixture until it reaches 300° F / 149° C. Remove from heat.
Stir in peppermint oil and food coloring of choice.
Spoon or pour hot sugar mixture into lollipop molds.
Allow candy to cool completely. Lollipops will set and harden as they cool. (This will happen quickly, about fifteen minutes).
When lollipops have set, pop them from the mold onto a silicone baking mat or sheet of parchment paper.
Melt and temper chocolate. (For an alternative to tempering, see notes below). Working quickly, dip the top half of each lollipop in chocolate, then sprinkle with crushed peppermint candy. Transfer to silicone mat or parchment and allow chocolate to harden at room temperature. Do not refrigerate.
Individually wrap lollipops in cello bags. Store in an airtight container at room temperature for up to one month.
Notes
*Do not work directly on the countertop! Be sure to place a thick folded towel underneath the ziploc bag to avoid damaging the counter.
This recipe makes approximately 12 lollipops. I made two batches, one with green food coloring and white chocolate, and the other with red food coloring and dark chocolate, for 24 total pops.
These pops will last for a long time at room temperature, making them ideal for gifting, or for sending long distance! For best results, package each pop individually in a cello bag, or store in an airtight container between layers of parchment.
For a detailed lollipop tutorial, including step-by-step photos, please see this post.
If you aren’t familiar with tempering, you can use discs of coating chocolate for this recipe. Unlike couverture, coating chocolate (also known by a range of other names such as candy melts, melting chocolate, melting wafers, confectionery coating, candy wafers, or dipping chocolate) is pre-tempered and will work if you want to dip your lollipops without tempering. I don’t recommend using melted chocolate chips, as they may not harden at room temperature, and refrigerating lollipops will lead to condensation issues and sticky pops.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets