Makes 1 dozen small plus 8 large molded lollipops
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/3 cup light corn syrup
- 2 tablespoons water
- Prepare candy molds by spraying lightly with cooking spray.
- In a medium bowl, combine ice and water to create an ice water bath and set aside.
- Add sugar to a small saucepan. Carefully pour corn syrup, honey, and 2 tablespoons water on top of the sugar, avoiding splashing or dripping on the sides of the pan.
- Over a medium low heat, bring to a boil, stirring gently without splashing, only until sugar dissolves.
- Boil for about 10 minutes, until a candy thermometer reads 310 degrees. (If not using a candy thermometer, drip a bit of the mixture into the ice water. If it forms a hard candy ball it is ready. If the ball is still soft, cook a few moments longer and repeat.)
- Remove the pan from the heat and immerse the bottom of the pan in the ice water bath for about 20 seconds to stop the cooking. Carefully wipe dry all water from the pan before proceeding.
- Pour syrup into candy molds. Add lollipop sticks and twist the stick so that the tip is coated in syrup.
- Allow to cool and harden at room temperature. The lollipops should be hard, shiny, and ready to pop out of the molds and wrap in plastic in about 15 minutes.
- Store lollipops wrapped individually in plastic (bags or wrap) at room temperature in an airtight container or freezer weight ziplock bag for up to 7 days.
Pack individually wrapped lollipops securely in a well padded container. If the container itself is not airtight, wrap the container in plastic wrap or enclose in a freezer weight ziplock bag. The objective is to keep air and humidity from making the candy sticky.