Citrus Lollipops


At Quin Candy in Portland, Oregon, owner Jami Curl uses all-natural ingredients, including food coloring. To make these bright citrus lollipops, look for a natural food dye that is high-heat stable so that it maintains its color when added to the hot sugar. If you prefer to use artificial food coloring, start with 1 drop and then add gradually. Alternatively, you can skip the food coloring all together for a more muted color with flecks of fresh citrus zest. Slideshow: More Candy Ideas

Citrus Lollipops
Photo: © David Malosh
Active Time:
40 mins
Total Time:
1 hrs 30 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

Make Ahead

The wrapped lollipops can be stored at room temperature in a cool, dry place for up to 1 month.

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