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    Home » Candy » Honey Lollipops

    Honey Lollipops for Licking, Stirring, and Gifting

    By Wendy Sondov · Published: Oct 7, 2016 · Modified: Jul 3, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Honey Lollipops are a golden amber color in molded in circle shapes and apple shape with wooden sticks.

    (The Monday Box participates in affiliate marketing programs. As an Amazon Associate I earn from qualifying purchases. Additional affiliate programs may be linked when applicable. If you choose to purchase a product after following a link on this page, I will receive a small commission, at no cost to you, which helps make The Monday Box possible.)

    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.

    Honey Lollipops in a clear glass

    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.

    White plastic mold for circle lollipops with the golden lollipop syrup in the circles and wooden stick inserted in each one.

    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!

    Honey Lollipops tied with red and green ribbons in a white mug with tea bags for gift giving.

    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!

    Lollipops packaged in a box lined with yellow tissue to give as a get better gift. with Airborne and EmergenC.

    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. You can also get apple molds from Amazon, 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.

    Lollipops dipped half in chocolate with tiny leaf sprinkles in fall colors.

    Honey Lollipops offer so many possibilities. Be sure to make enough to lick, stir, AND gift!

    Honey Lollipops with cellophane bags over the candy, tied with a yellow ribbon.

    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.

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    Honey Lollipops for Licking, Stirring, and Gifting

    Honey Lollipops for Licking, Stirring, and Gifting

    Honey sweetened, molded lollipops.
    4.86 from 14 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cool down: 15 minutes
    Total Time: 45 minutes
    Servings: 20
    Calories: 61kcal
    Author: Wendy Sondov
    Adapted From: designmegillah.com

    Ingredients

    • ½ cup granulated sugar
    • ½ cup honey
    • ⅓ cup light corn syrup
    • 2 tablespoons water

    Instructions

    • 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.

    Notes

    This recipe makes  
    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.

    Nutrition

    Calories: 61kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 4mg | Potassium: 5mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    Comments

    1. Claudia

      December 21, 2021 at 10:04 am

      5 stars
      This will be my recipe going forward!
      Thank you so much and God Bless♥️

      Reply
      • Wendy Sondov

        December 21, 2021 at 1:13 pm

        Hi, Claudia. I am delighted that you are so happy with these lollipops! Thanks for the 5 star rating!

        Reply
    2. Jennifer

      November 16, 2021 at 3:42 am

      Hi there!!!!
      Im going to try your recipe, it looks great!!!!
      Just a question though….
      I’ve made Honey Lollipops before and wrapped them in a small cello baggie, and after about 2 weeks, you couldn’t unwrap the pops without tearing the wrapper, and some of the wrapper was stuck like glue to the lollipop!!!!!!
      Have you had this happen to yours?
      I even stored them in an airtight container with multiple dessicants and yet this happened!!! maybe the cello is too thin? When I wrapped the pops they were completely perfect! Not tacky at all, and hard as they should be!
      Thanks in advance!!!!!

      Reply
      • Wendy Sondov

        November 16, 2021 at 9:47 am

        Hi, Jennifer. I experienced the same thing as you, which is why the recipe says up to 7 days. It’s the moisture in the air that makes them melt. Sugars are like sponges for moisture even if you don’t think the air is humid! The only thing I can think of is vacuum sealing the cellophane wrapped lollipops, maybe 6 or 12 in a pack. I haven’t tried this but it may be worth a go. Good luck!

        Reply
    3. Gloria T

      October 23, 2021 at 5:25 pm

      They turned out perfect, even at high altitude 7,300 ft. I followed your instructions to the letter. Thanks so much!

      Reply
      • Wendy Sondov

        October 23, 2021 at 6:38 pm

        Hi, Gloria! Wow! I know that candy making and baking can be tricky at high altitude. I’m delighted to hear that your lollipop turned out perfect! Thank you for taking the time to let me know. Enjoy.

        Reply
      • Jules Fern

        November 12, 2021 at 1:13 am

        Hi. I bought a glass cooking pot with a small nozzle for easy pouring. Any suggestions on what to use for stirring the syrup? Eg rubber spatula, metal spoon or wooden spoon?

        Reply
        • Wendy Sondov

          November 12, 2021 at 7:55 am

          Hi, Jules. Your glass cooking pot sounds so helpful, especially with the pouring spout! I think any non metal utensil would be fine. I’m not sure why candy making instructions say to use a non metal utensil when usually the pot is metal, but those are the instructions I followed for this recipe. I usually use a silicone spatula, but a wooden spoon would work too. Good luck with your candy making!

          Reply
    4. Whitney

      September 17, 2021 at 1:08 pm

      How do you prevent the honey mixture from flowing down to the stick part of the mold?

      Reply
      • Wendy Sondov

        September 17, 2021 at 2:33 pm

        Hi, Whitney. If you take a look at the photo of my circle lollipops in the mold, you will see that some of mine slowed down to the stick part of the mold too. I have two suggestions. First, it’s a matter of pouring less in the mold. Second, the extra will often break off easily once the candy is hard or just leave it there.

        Reply
    5. Teresa A. Kesterson

      May 26, 2021 at 5:37 pm

      Where in the world can I get the apple shaped mold that you used ? I tried to find them and cannot.

      Reply
      • Wendy Sondov

        May 26, 2021 at 6:36 pm

        Hi Teresa. I got my molds from a candy and cake store, however they are also available online from candy supply companies and from Amazon (https://amzn.to/3wCy490)

        Reply
    6. Phyllis Thornton

      March 24, 2021 at 11:33 am

      This was a Pintrest fail. I ordered the molds to make these lollipops for company. They would have been a cute addition to my coffee bar. I made them following the directions exactly. I even had a candy thermometer. They never hardened. They were so soft and sticky I couldn’t even put them in the little bag. I was so disappointed

      Reply
      • Wendy Sondov

        March 24, 2021 at 2:20 pm

        Hi, Phyllis. I am sorry to hear that your lollipops didn’t harden! I find that candy is tricky and have had my own disappointing failures and which I think can be caused by both too much moisture in the air (never make candy on a rainy day!), the candy being exposed to the air for too long before wrapping, and sometimes the slightest variation in the candy temperature. I always check the accuracy of my thermometer by sticking it in boiling water which should read 212° F.

        Reply
    7. Linda

      February 13, 2021 at 3:20 pm

      4 stars
      I would like to make pomegranate flavored honey lollipops. My daughter buys them to use in her tea and I’d like to try making them at home for her instead. How and when would I add flavoring? Also, why do those honey tea lollipops purchased in the store (Home Goods, TJ Maxx, tea stores) last so long compared to home made?

      Reply
      • Wendy Sondov

        February 13, 2021 at 4:29 pm

        Hi, Linda. First please note that I removed your last name as you requested. I would try mixing in the flavoring right before pouring, after you remove the cooked syrup from the heat. As far as the shelf life goes, I’m not an expert. However, my guess is that it’s the honey that makes these lollipops go soft. When you make plain homemade lollipops with just sugar and corn syrup, they stay hard for a very long time. It’s likely that the store bought candies have little to no honey in them and instead add honey flavoring to a sugar syrup mixture.

        Reply
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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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