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Citrus-Zest Lollipops

This recipe guides you through creating vibrant, citrus-infused hard candy lollipops. Combining sugar, glucose, and water, the mixture is cooked to a hard-crack stage, then flavored with fresh citrus juice and zest, and colored with gel-paste. Poured into molds, these sweet treats offer a bright, tangy burst of flavor, perfect for a homemade confectionery project.
Print Recipe
Servings: 4 people
Course: Snack
Cuisine: American
Calories: 950.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Vegetable oil cooking spray for molds
  • 1 cup sugar
  • 2 tablespoons glucose or corn syrup
  • ¼ cup water
  • 1 tablespoon plus 1 ½ teaspoons citrus juice such as lime, lemon, or pink grapefruit
  • 1 tablespoon citrus zest such as lime, lemon, or pink grapefruit
  • 1 small drop gel-paste food coloring such as green, yellow, or pink

Equipment

  • 1 Heavy-bottomed Saucepan
  • 1 Candy Thermometer Essential for accurate sugar temperature
  • 1 Silicone lollipop molds Requires lollipop sticks
  • 1 Citrus zester or microplane
  • 1 Heatproof spatula or spoon

Method
 

  1. Lightly spray lollipop molds with vegetable oil cooking spray and insert lollipop sticks into the designated slots.
  2. In a heavy-bottomed saucepan, combine the sugar, glucose or corn syrup, and water. Stir gently over medium-high heat until the sugar is fully dissolved.
  3. Once the mixture begins to boil, stop stirring. Use a wet pastry brush to carefully wipe down any sugar crystals that form on the sides of the pan.
  4. Continue to boil the syrup without stirring until it reaches 300-310°F (149-154°C) on a candy thermometer (hard-crack stage).
  5. Carefully remove the saucepan from the heat. Allow the mixture to settle for a few moments.
  6. Quickly but gently stir in the citrus juice, citrus zest, and the small drop of gel-paste food coloring.
  7. Immediately and with extreme caution, pour the hot candy mixture into the prepared lollipop molds, filling each cavity evenly.
  8. Allow the lollipops to cool completely and harden at room temperature, which can take approximately 20-30 minutes.
  9. Once thoroughly set, carefully remove the lollipops from their molds.
  10. Store the finished citrus-zest lollipops in an airtight container at room temperature to prevent stickiness.

Notes

Achieving the hard-crack stage (300-310°F/149-154°C) is paramount for perfectly crisp lollipops; an accurate candy thermometer is non-negotiable. To prevent crystallization, avoid stirring once the syrup boils, and use a wet pastry brush to clean any sugar crystals from the sides of the pan. Add the citrus juice, zest, and gel-paste food coloring *after* removing from heat to maintain vibrant flavor and color. Work quickly when pouring into molds, as the mixture sets rapidly. Always exercise extreme caution when handling hot sugar syrup.