- Canola oil
- Thirty 4-inch lollipop sticks
- 134 grams (1/3 cup plus 1 tablespoon) light corn syrup
- 200 grams (1 cup) sugar
- 75 grams (1/4 cup plus 4 teaspoons) water
- 7 grams (1 tablespoon plus 1 teaspoon) finely grated lemon, lime, tangerine or grapefruit zest
- 2 grams (1/2 teaspoon) citric acid
- 2 to 3 drops of natural food coloring, plus more as needed
- 5-inch squares of cellophane and twist ties, for wrapping
How to make this recipe
Lightly grease thirty 1 1/2-inch plastic or silicone lollipop molds with canola oil. Place a lollipop stick in each indentation, with 3/4 inch of the stick inside the round mold. Alternatively, line a large baking sheet with a silicone baking mat.
In a small saucepan, bring the corn syrup, sugar and water to a boil. Do not stir. Continue to cook, without stirring, until the syrup reaches 300° on a candy thermometer, 7 minutes. Remove from the heat and stir in the citrus zest, citric acid and food coloring. Spoon some of the syrup onto a white plate to check the color. Add more food coloring if needed.
Working quickly, spoon 1 teaspoon of the syrup into each mold. Alternatively, spoon teaspoonfuls of the syrup onto the prepared baking sheet, 2 inches apart, and place a stick in each lollipop, turning it to cover with syrup. Let the lollipops harden at room temperature for 30 minutes. Wrap in cellophane and secure with a twist tie.
The wrapped lollipops can be stored at room temperature in a cool, dry place for up to 1 month.