Caramel Green Apple Lollies
The nostalgia is real.
I remember buying caramel green apple lollies at the corner store as a kid and there was nothing like that sour green apple taste mixed with that buttery caramel. What wasn’t awesome was how sticky that caramel was, like were they trying to pull out our teeth? Not even a close call with the dentist could tear me away from these lollies. Now that I’m a mature(ish) person, I’ve come up with my own version of these, that won’t rip your teeth out. Bonus! Also, I have two options for the caramel, the fast way and the not so fast (but delicious) way. Up to you!
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Ingredients explained:
Sugar - Plain old granulated sugar is not just for sweetness but provides the structure of this candy (and pretty much every other candy out there).
Corn syrup - Helps to guard against crystallization of the sugar molecules.
Water - Helps to melt the sugar crystals.
Flavouring - Use flavouring that is made for candy because it is highly concentrated which reduces the amount of moisture added and can handle high heat without burning off the flavour. I really like the LorAnn green apple super strength candy oil.
Gel food colouring - I use gel food colouring for all candy making because it doesn’t add much liquid (which you don’t want) and the colours stay vibrant. Chef Master is my favourite brand to use because the colours are just so pretty and I find it doesn’t clump up as time goes by.
Citric acid - This is used in candy making to give a sour taste. Add a little just to enhance flavours, or add more if you want to go really sour. You can find citric acid where you would buy canning supplies, or online.
Soft caramel - Two options here: You can buy soft caramels (I prefer Werthers, but use whatever kind you like) or make the caramel. If you are making the caramel, I would recommend using a caramel that is meant for caramel apples, as this type of caramel is meant to coat and then set up to not be sticky. Here is a link to my caramel apple recipe.
Tools required:
Small/medium heavy bottomed saucepan - if you want to know a little more about pans to use for candy making, click here.
Wooden spoon
Candy thermometer - You don’t need a fancy digital thermometer, I like using this one that clips onto the side of my pot.
2 cup liquid measure
Silicone lollipop mold - look for a lollipop size of around 1.5 inches in diameter for the classic size.
Lollipop sticks - I like the long ones, but for nostalgia sake, you may want to use the short ones, up to you.
Silicone mat
The recipe
Caramel Green Apple Lollipops
Ingredients
2 cups sugar
3/4 cup light corn syrup
1/4 cup water
1 tsp (1 dram) green apple candy flavouring
green gel food colouring
1/2-1 tsp citric acid (optional)
Caramel
1 package soft caramels or make it homemade with my caramel apple recipe
Directions
Make the lollipops. First, prepare the lollipop molds by placing lollipop sticks into the molds.
Mix sugar, corn syrup and water in a small/ medium sized saucepan over low/med heat. Keep stirring until the sugar crystals dissolve. This will take around 4-5 minutes. If the mixture starts to boil before the sugar crystals dissolve, turn down the heat and keep stirring.
Once the sugar crystals dissolve, stop stirring, then turn the heat up to high/medium. Insert your candy thermometer and clip onto the side of the pot.
When the mixture reaches 300F, take off heat and pour into a 2 cup liquid measuring cup. Add candy flavouring then citric acid. Stir with a bamboo skewer to combine.
Pour the mixture into the lollipop molds, it’s ok if you drip or get messy with the pouring.
Once the candy has set (after about 30 minutes), take the lollipops out of the mold and trim any edges with a knife.
Prepare the caramel. Store bought caramels - unwrap caramels and place in a glass liquid measuring cup. Microwave for 20 seconds, stir, then microwave again if needed. The mixture will be thick, but start dipping! If the caramel starts to thicken up too much, place the caramel back in the microwave on 20 seconds and dip again. Place caramel lollipops on a piece of tin foil or a silicone mat to set up. This will take about 30 minutes for the caramel to firm up.
Homemade caramel - once caramel is ready, pour into a liquid measuring cup and then dip the lollipops into the caramel. Place on a piece of tin foil or silicone mat to set up. This will take about 30 minutes.
Wrap lollipops individually so they do not start to stick together. You can use plastic bags or wrap in waxed paper.
Store at room temperature, keeps for 10 days. Alternatively, you could store in the fridge for a longer amount of time (about 3 weeks), but you may find the extra humidity in the fridge will make the candy sticky.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
