Strawberry Popping Pops

I can’t believe I never tried making candy before. It's so much fun. You do need a thermometer to be able to do this, it's to hard to gauge the temperature otherwise. If the temperature isn't right it will be to chewy and not hard like candy. Trust me I tried it and the result was a massive fail.


  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 2 teaspoons strawberry essence 
  • popping candy or assorted sprinkles
  • lollipop sticks


Line two large cookie sheets with parchment paper.

Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to the saucepan

Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has dissolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.

Boil the mixture for 5 to 7 minutes until it reaches 310ºF (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but make sure no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.

Working quickly, pour the syrup onto the baking sheets to form circles, Immediately press in the lollipop sticks and popping candy it will pop but its ok. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.

These are perfect for any occasion and will add a popping good time.

Sarahs Tips & Tricks:

You can also put food colouring into the candy and other sprinkles for a different effect. 

I also founds some eatable flowers too. 


Photography by Luisa Brimble