On Rosh Hashanah, the Jewish New Year, there is a tradition of eating apples dipped in honey symbolizing the hope for a sweet New Year. This year I made sparkling Honey Lollipops as Rosh Hashanah gifts for family and friends. The amber apples are enjoyed as candy. The small circle pops double as tea stirrers, adding smooth honey sweetness as they melt into the tea!
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I am not a candy maker. I own a candy thermometer that gets used only for occasional adventurous confectionery endeavors, like tempering chocolate or making maple sugar candy. Before trying these Honey Lollipops, I had never made hard candy . They turned out to be incredibly easy once I had the right recipe.
The internet is full of honey candy recipes with honey as the only ingredient. Perhaps it’s due to some trick I can’t figure out, but though I tried three times, honey by itself burns before it gets hot enough to make hard candy.
Researching a bit of candy making chemistry, I realized the Honey Lollipops would need added glucose to harden. Honey is 40% fructose, 30% glucose, 1% sucrose, 9% bee spit (tmi, I know!). Corn syrup is mostly glucose and flavorless. Honey plus corn syrup has the chemistry, when heated, to avoid crystallizing and produce a golden syrup that hardens into honey flavored candy. With the right recipe, making Honey Lollipops is super easy, and can even be done without a candy thermometer if you don’t have one.
A candy thermometer indicates when the syrup reaches the “hard ball” stage (310˚F) after about 10 minutes of cooking. Dripping a tiny drop of the syrup into cold water will either harden immediately (ready!) or remain soft (keep cooking a bit). When the syrup is at the hard ball stage, it is ready to be poured into molds or free-form shapes on parchment paper.
Sticks are then added. In 10-15 minutes, the Honey Lollipops are hard and not sticky. Pop them out of the molds or peel off the parchment to wrap in plastic and store in an airtight container.
At first, I was only thinking of Rosh Hashanah gifts as I made the Honey Lollipops, but once they were wrapped and glowing like little pieces of amber, I realized that Honey Lollipops are full of gift giving potential. I can solve all of your holiday gift giving troubles right now! Teachers, friends, and family are sure to appreciate a special mug filled with a variety of tea bags and Honey Lollipop Stirrers!
Chilly weather and winter colds are around the corner. College student living in dorms or military personnel in barracks have many opportunities to share germs. A care package of cold remedies would be extra special with throat soothing Honey Lollipops!
For gourmet candy gifts, Honey Lollipops can be molded into a wide variety of shapes. I get my molds for around $2 at a cake supply store. Amazon is a great source, if waiting for delivery isn’t an issue. Even plain circle lollipops morph into specialty treats with a quick dip in melted chocolate and a dash of holiday sprinkles. I used Chocoley.com Bada Bing Bada Boom dark chocolate because it doesn’t require tempering and dries with a beautiful sheen.
Honey Lollipops offer so many possibilities. Be sure to make enough to lick, stir, AND gift!
NOTE ABOUT QUANTITY
This recipe makes the correct amount of syrup for the 4 molds I used. Leftover syrup will harden and cannot be reheated. If you have more molds, you can double the recipe. If you have less molds, make free-form candy on parchment paper with any leftover syrup.
WHEN MAKING HONEY LOLLIPOPS YOU MIGHT NEED:
Honey Lollipops for Licking, Stirring, and Gifting
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/3 cup light corn syrup
- 2 tablespoons water
Directions
- 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.
Packing Tips
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.
I was not compensated for this post, however I did receive free product from Chocoley.com for use in this recipe. All opinions are 100% my own. I only use and recommend products I believe in.
saltandserenity says
These are so beautiful. Wish I had some last week when i was sick with a sore throat. I especially love the apple molds. Where did you get them? I think I know what next year’s Rosh Hashanah table setting decorations will be!
Chris Scheuer says
Honey lollipops? What a delicious idea! These are so fun and pretty Wendy. I would love to receive a few of these as a gift, I can’t imagine anyone who wouldn’t?
The Monday Box says
Thanks, Chris! The lollipops make great tea stirrers too. Perhaps your British clan could do with a few for their afternoon cuppa! 🙂
Tricia @ Saving room for dessert says
A wonderful recipe, gorgeous photos and a brilliant idea. These are so pretty and I bet the taste is perfect. Thanks for sharing this delicious treat! Pinning 🙂
The Monday Box says
Thanks, Tricia! The final recipe was translucent and glowing, just as I hoped. ( The added ray of sunshine didn’t hurt the glow either 😉 ) Thanks for pinning. I really think these would make great holiday gifts!
Ilana says
Beautiful idea and beautiful lollipops
The Monday Box says
Thank you, Ilana! They turned out to be lovely gifts!
Susan says
The lollipops look so pretty and I know would be great for kids with a cold. Thanks for the simple ingredient reccipe.
The Monday Box says
Thanks, Susan! I really wanted the one ingredient recipe (just honey) to work, but several flops later I gave up. This recipe works every time AND it tastes great! 🙂
Ellen says
My boys would love these honey lollipops. We just bought local honey on our trip so perfect timing.
The Monday Box says
Local honey is supposed to help with allergies, so your honey lollipops could have benefits besides deliciousness! 🙂 I hope your boys enjoy them!
Melanie at Dish Dish says
What beautiful treats! And thank you for sharing so many options and ideas for using them as gifts, too. We grew up using honey as a soothing treatment for sore throats; thanks for the reminder.
The Monday Box says
Thank you, Melanie! Gift giving season (and cold season) are almost here! I think honey lollipops could make a lot of people happy. 🙂
Ducks 'n a Row says
These lollipops are just gorgeous! I love it for a Rosh Hashanah idea, too. They would be kosher for Passover too, right? You know how hard it is to come up with gread Passover desserts!
I have selected this post to be one of my Editor’s Picks features at the upcoming Wonderful Wednesday Blog Hop on Ducks ‘n a Row. Congrats! We start early – Tues 7pm ET – hope to see you there!
Sinea ♥
The Monday Box says
Thank you, Sinea! These lollipops do contain corn syrup which used to be considered not kosher for Passover (corn), but I read recently that this year corn syrup is ok. So I guess the answer is depending on your level of observance and which “authorities” you listen to, these lollipops could be a Passover treat. 🙂 Wouldn’t a frog shape be cute? Thanks for featuring the lollipops on the Wonderful Wednesday Blog Hop!
Miz Helen says
Hi Wendy,
What a wonderful idea for these awesome Lollipops, I can’t wait to try this. Have a great week and come back to see us at Full Plate Thursday real soon!
Miz Helen
Debra @ Bowl Me Over says
What a wonderful idea for holiday gifts. These little lollipops look like beautiful stained glass! I wanted to pop by to do some sharing and to let you know I’m featuring your recipe this week on #FoodieFriDIY – come back and share again!
Reeni says
These turned out great Wendy! So pretty and festive! They would make great holiday gifts and are perfect for having on hand in case you get sick. I’m not sure I could keep my paws off them though – honey lover that I am.
The Monday Box says
Thank you, Reeni! I think these would make any honey lover happy. 🙂
The Monday Box says
Thanks, Debra! I think they look like stained glass (or maybe amber) too! I love how the sunlight shines through them! Thanks for featuring the lollipops on FoodieFriDIY !
Jodie says
LOVE this! would equally love if you’d come share at Reader Tip tuesday: http://www.jodiefitz.com/2017/08/29/reader-tip-tuesday-weeks-craft-recipe-party/ (we’re open and growing all week long)
Can’t wait to give them a try.
Jamie says
Those sound amazing, and easy! I think I’ll make some and then put them in a mug with some tea bags for friends. Perfect Christmas gift! 🙂 Thank you for the great idea.
The Monday Box says
Thanks, Jamie! These lollipops make excellent gifts and are lovely with tea (or on their own!).
Miz Helen says
What a great idea to help us prepare for the winter cold months. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Jas @ All that's Jas says
These are absolutely adorable, Mandy! A well-deserved spot as a featured recipe on Happiness is Homemade! 🙂
Ashley says
I’ve made these a few times & while they look great, they won’t harden like lollipops. I wait the 15 minutes, I wait even longer.. but they are always soft. What am I doing wrong?
The Monday Box says
Hi Ashley. The most likely cause of your soft lollipops is the temperature when you remove the pot from the heat. The mixture must reach hard ball stage. Are you using a candy thermometer to check the temp (310°F) ? If you are using the drop in the water method, be SURE the drop becomes hard not soft when it hits the water. While I was working on this recipe, I had several experiences with soft lollipops. I learned that using corn syrup and the right temperature are key. I hope this helps!
Ashley says
Thanks so much for your quick response! I am using a candy thermometer… very possible I am a degree or two off pulling it off the heat. The honey always smells so close to burnt it makes me nervous too! Currently trying another batch, an even lower heat on the boil, and hoping for the best. Using them for favors at a friend’s bridal shower this weekend, so hoping they turn out right!!!
The Monday Box says
I understand the nervousness of burning smells! I have dumped more than one candy project due to “just another second”. Golden brown to black and smoking in the blink of an eye. Another thing that effects these is humidity. If the air is humid (rainy day?) candy stays sticky (shouldn’t be soft though). I am so sorry that these are causing you problems. This was the ONE recipe I was finally able to make several batches of that actually hardened for me. I tried others that were honey only and they stayed wiggly. I’m crossing my fingers for you. I hope they turn out beautifully for your friend’s shower! Let me know what happens!
Ashley says
I live in Louisiana, so it’s ALWAYS humid! haha. Just something we all learn to deal with. BUT it’s not humid at all this week thanks to a cold front, so I figured this was perfect timing to make them.
Just threw out a whole batch because it got almost black and smelled burnt before it even got to 290. Not my day apparently! haha. My first batch is a bit harder (finally) but so sticky still that it’s almost impossible to get them into my little baggies. Ha!
Any other suggestions?
The Monday Box says
Yes. 🙂 With a teeny, tiny bit of oil on a finger tip, wipe the surface of the lollipop. That should make it easier to get in the bag without sticking( without disolving the candy), but try to keep the bag from wiping the candy while putting it in so that the bag remains clean and clear. The teeny tiny bit of oil (veg. oil) should keep the bag from sticking too much once the bag is closed too. I wonder if different honeys have different burn temperatures? I’m going to look that up!
Lexi says
I am doing a genius hour, and i was wonder if you could use coconut sugar instead of regular sugar to make it healthier? I was also wondering if you could add flavor to them?
The Monday Box says
Hi, Lexi. I have never tried making hard candy with coconut sugar. Candy making is all about chemistry and temperature. When I tried a similar recipe that used only honey, the lollipops never got hard. The liquid amount and kind of sugars are different and resulted in a different finished product. I do not know how this recipe would work with coconut sugar. That said, I suggest researching the minimal advantages of coconut sugar over white sugar. The nutrients are minimal and the percentage of fructose is still high in coconut sugar. Especially when you consider that this a lollipop, not something that will be consumed frequently or in quantity, it seems like the possible health advantages of coconut sugar are negligible. I also have not tried flavoring. These are supposed to taste like honey. However, a few drops of candy flavoring should not effect the lollipop. Good luck with your genius hour.
Lexi says
I made the lollipops with the coconut sugar, it worked but it was too sweet for my liking. Do you have any suggestions for making it not so sweet?
Lexi says
Would dipping it in dark chocolate maybe make it not so sweet.
The Monday Box says
Hi Lexi. I’m not sure whether or not your chocolate idea would work. The combined flavors are a delicious combination, but you would eat most of the chocolate before getting to the sweet lollipop. I think lemon (with or without a chocolate coating) might cut the sweetness of the lollipop itself.
The Monday Box says
Hi Lexi. I am glad your coconut sugar lollipops worked! As for sweetness….they are candy made with sugar. Regardless of the kind of sugar used, candy is sweet. You could try adding a bit of lemon flavoring. Honey and lemon go well together and maybe a bit of tartness would make the flavor seem less sweet.
Kathy says
I wonder if freshly grated ginger could be added to the mixture? Love the idea of honey ginger drops!
The Monday Box says
Hi Kathy. I think that you could grate some ginger into the mixture, but I wonder if it would make the candy bumpy and rough? Also I wonder if the fresh ginger would cause the candy to get soft or mold sooner? Without the extra moisture of ginger, my lollipops stays fresh for about a week if protected from humidity.
CHRISTINE says
WHERE DID YOU GET THE STICKS FOR LOLLIPOPS?
The Monday Box says
Hi Christine. The sticks I used are called Rock Candy Sticks. You can find them on Amazon ( https://amzn.to/2RQoiww ) or at Michaels (https://www.michaels.com/food-crafting-rock-candy-sticks-by-celebrate-it/10477813.html#q=rock+candy+sticks&start=1)
AstroArtyst says
Hi, I’m wondering about heating up the honey that hot of a temperature. I’ve seen mixed reviews as to whether honey is helpful or more harmful after being heated past 110 degrees I believe it was. Does heating the honey that hot make it unhealthy at that point as in void of all the enzymes, vitamins and minerals that keep the body healthy. I’d love to make some herb infused lollies, but I’m not sure it’s such a good idea.
The Monday Box says
Hi. I make no claims about health value of any of the treats I share on The Monday Box. My recipes are for dessert snacks for care packages or home enjoyment. As indicated in this post, I personally use these lollipops as candy or as sweeteners to a cup of tea.
Kristin says
I tries this recipe and followed the instructions step by step. They turned out beautifully. I looked forward to giving these out as gifts in the future.
The Monday Box says
Hi, Kristin! Thank you so much for letting me know your lollipops were a success! 🙂 I hope the gift recipients enjoy them!
Kiwon says
Thanks for the instructions. I’ve attempted to follow a couple of times but they seem to come out burnt, and I can never quite get the golden clearness that you got in the pictures. Always seems to take me a long time too. Are you heating at medium-low and keeping it at that same temperature?
The Monday Box says
Hi, Kiwon. I’m sorry your lollipops are causing you trouble! This is the recipe I found the most success with after many failed attempts with other recipes! Of course, I can only guess what may be happening for you, but I will try to make some suggestions based on my experiences. First and most important, are you using exactly the ingredients in the recipe? Each sweetener has different chemical properties which lead to different results. Corn syrup (used in this recipe) has a different burn temperature than golden syrup, for example. Also, when I left out corn syrup, the lollipop syrup never reached the “hard ball” stage without burning and then the lollipops never got hard. Second, are you using a candy thermometer? Even if you are, I would start testing the hot syrup as soon as the sugar is fully dissolved using the test in the recipe. As soon as the drip of syrup hardens in cold water, remove the syrup from the heat. I do use medium-low temperature, adjusting lower only if the syrup was going to boil over. The color and clearness also might be influenced by the honey being used. I hope this helps! Good luck!
Keri Ann says
Hi!! In super excited about making these tomorrow!! I have a couple of questions. Can I add cinnamon or lemon oils that are used in making candies to flavor them? Any other add in that you have tried and been successful with?
The Monday Box says
Hi, Keri Ann! I see no reason why you couldn’t add candy making flavor oil. Both cinnamon and lemon sound like great choices! I personally haven’t made these with add ins, but I have seen cute pops with some sprinkles inside. I like the clear “amber” look, so I would keep the pops clear and add sprinkles or chocolate on the outside. Please note that these pops (as with all hard candy) are very sensitive to humidity. It is best to make them in dry weather and to wrap them asap. I hope you lollipops are delicious!
Gabbie says
Hi there! Can I substitute the light corn syrup with honey?
Thanks!!
Wendy Sondov says
Hi, Gabbie. I have never tried, but these are the reasons I think it would not work (or at least would need different timing and candy thermometer readings). When different sugars are heated in candy making, each type of sugar has a different temperature at which it burns, or hardens, or remains soft but firmed. I don’t know the correct timing and temperature to turn liquid honey into a hard candy or if it is possible. In recipe testing for this post, my all honey pops were gooey failures. Adding the corn syrup made the difference for me. Good luck!
Gabby says
Thanks for the quick response. I’m about to start the recipe and will let you know how they come out, very excited about this so I will follow your recipe!!
Wendy Sondov says
No problem, Gabby! I hope your lollipops turn out great!
Lena says
Question; Boiling honey takes away all of the healing properties .
“Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°C (104 F) destroys invertase, an important enzyme.
Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.” -John Skinner, University of Tennessee
Wendy Sondov says
Hi Lena. Thank you for sharing the information about honey. These lollipops are meant as candy. Candy is meant as an occasional treat. These lollipops are in no way intended or inferred to be used for health or healing purposes.