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Giant Lollipop Recipe

I thought of this concept/recipe a couple of years ago, but never got around to experimenting with it. This year, I couldn’t let it go.

 

I especially felt inspired after perusing Vday candy labels at my local drugstore. Can I just say how icky some store-bought candy can be? Let’s all take a moment to rate the most popular ones  on a scale of disgusting to I will marry the **** out of it.

 

Image courtesy of http://www.necco.com/

Image courtesy of http://www.necco.com/

Conversation hearts: Disgusting (see note below about homemade versions). I consider this the Walmart of candies from the store. Homemade versions are quite delicious, so take note.

 

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Photo courtesy of http://www.russellstover.com/

 

Assorted chocolates in a box: Disgusting. Except for the caramel ones. That’s hard to screw up. I also heard there are new “cake” flavors. I’d give it a go.

 

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Photo courtesy of http://ferrerorocherusa.com/

Ferrero Rocher: Marry it. No explanation needed. If you don’t like these we are not friends.

 

Photo courtesy of http://www.21food.com/

Photo courtesy of http://www.21food.com/

 

Heart shaped lollipops: Delicious when we were kids. Meh now, but I’ll still eat them anyway.

If you make your own version, however, and make it gigantic, you will want to marry it. Continue to see why…

Ingredients for Your GIANT Lollipop

Confectioner’s sugar  (like, a lot… about 4-6 bags)

12 cups granulated sugar

3 1/3 cups corn syrup

3 1/2 cups of water

Red food coloring

Cherry extract

 

 

Large heart cake pan

Candy Thermometer

Baking sheet

White PVC pipe, 1/2″

- Optional: Strainer

 

First, you need  a lollipop stick. I used a white plastic PVC pipe from Home Depot. One of the associates there was kind enough to cut it down. I decided on 3 feet (the pipe in the link to order is 2 feet, FYI).

 

Next, set up your giant lollipop mold. Pour several bags of confectioner’s sugar  onto a baking sheet with wide edges. You don’t have to do this, but if you sift the sugar in a very large strainer (by pushing it through) it will make it easier to mold and work with.  Make sure the sugar is in a large pile.

 

Take a large heart-shaped cake pan and slowly push it down into the sugar. Pull it up very slowly. Use your hands to smooth over any mess-ups or holes.

Your giant lollipop mold should look like this:

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Take your “lollipop stick” and lay it down at the bottom of the heart. Use dish towels (or anything) to prop up the other end of the stick so that it lies parallel to the counter (180 degree angle).

 

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When you place the pipe in it will mess up your sugar, so just mold the sugar back around the pipe.

 

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It should look like this.

 

Prepare the candy for the giant lollipop. Pour the granulated sugar, corn syrup, and water into a VERY large pot. Set to medium high until the sugar has dissolved, then turn up to high (as high as your stove goes). Do not stir the sugar, just allow it to boil. Use a candy thermometer to check the temperature from time to time.

 

It will take a little time to boil down that much sugar, so be patient. It probably took mine about 20-30 minutes, give or take. It’s a lot of sugar!

 

Once temperature reaches degrees (called the “hard crack” stage)  immediately remove from stove and add a few drops of red food coloring, stirring in. Place pot in a sink filled with a little cold water to stop the boiling.

 

Once it has cooled, pour a little into the powdered sugar mold. If the confectioner’s sugar begins to melt you might want to wait a few more minutes for the melted candy to cool. Slowly pour the melted sugar into the mold, changing the location of where it is being poured to avoid melting any confectioner’s sugar.

 

If you need to, carefully position the stick so that it is generously covered above and below with lollipop. You want it sitting directly in the center of the giant lollipop. Allow to cool for several hours to overnight. Do not lift giant lollipop candy until it is completely cooled.

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So, with this photo you don’t really get the full effect. I figured standing next to it would help.

 

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See?

 

Tootsie Pop aint got nothin’ on this.

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A tip for handling the lollipop: *Depending on the giant lollipop results, avoid lifting the lollipop by the stick off of the counter. Lift it from the bottom of the lollipop. Once it is upright you can then hold it by the stick. This will help prevent it from cracking because it is so top heavy.

 

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..My heart lollipop is so pimp I have to make out with it on an hourly basis. This photo isn’t awkward at all.

 

Okay, I finally managed a photo that shows its size. Without my silly mug in it.

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***If you are considering posting up photos, ideas, recipe or tutorials from this or any other posts I am truly happy that you are excited and find my content interesting enough to share with others. Please see copyright standards in the footer (bottom).
 

 

 

GIANT Lollipop Recipe. Everyone Loves a Big Sucker.
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 20000000000
 
A giant lollipop recipe hacked for you. Heart-shaped with a cherry flavor that makes this DIY homemade candy perfect for Valentine's Day, birthdays, or Mother's day. Bigger and better!
Ingredients
  • ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “giant lollipop” for photos, supply list and detailed instructions. Or click here..
  • Confectioner's sugar
  • 12 cups granulated sugar
  • 3⅓ cups corn syrup
  • 3½ cups water
  • Red food coloring
  • Cherry extract
Instructions
  1. ** You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “giant lollipop” for photos, supply list and detailed instructions. Or click here..
  2. Pour confectioner's sugar into a baking sheet. Push cake pan into sugar to form a heart shape.
  3. Place pipe in bottom of sugar mold as your lollipop stick.
  4. Pour granulated sugar, corn syrup and water into a large pot. Boil until it reaches 300 degrees. Remove from stove and add red food coloring. Place in a sink partially filled with cool water to stop the cooking.
  5. Slowly pour into sugar mold. Allow to cool for several hours to overnight.
Nutrition Information
Serving size: 1 Calories: 100

 

 

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25 Responses to GIANT Lollipop Recipe. Everyone Loves a Big Sucker.

  1. That’s no lollipop. That’s a fully operational sugar battle station on a stick.

  2. That looks AMAZINGLY fun…. I love it!!!

  3. I’ve seen giant lollipops before, but never this big! I can only imagine what I would have felt having been given this as a kid. My heart might have exploded from shear joy:)

  4. Now that’s a big sucker!! How fun!! And ya know….it would be perfect to share in a Lady and the Tramp spaghetti kind of way with a valentine sweetie! 😉
    Jessica

  5. […] this weeks Wednesday Love feature, I’d like to share this super fabulous giant lollipop!  This is too cool!  You can see more about this sweet treat and more great ideas over at 1 Fine […]

  6. Caitlin says:

    How much cherry extract did you end up putting in the lolipop? I’m making my first attempt tonight (:

    • Jasmin says:

      @Caitlin, Wonderful!
      I just poured a couple of small pours in rather than drops. It’s large so your obviously need quite a bit.
      Feel free to email me orkeave comment should you have questions.

  7. Your giant lollipop is AWESOME! I love it! You are a sugar genius, Jasmin:) I think the photos with you in it show best how big the lollipop is:) Such a fun idea:)

  8. Good lord girl! That is awesome!! Brilliant idea on how to make the mold with the icing sugar. You’re genius.

  9. Ashley Bee says:

    You are kiiind of my hero now, for attempting and succeeding in this endeavor. Well done!

  10. Jaimee says:

    unless I’m having a man look, where do we add in the cherry exact??

  11. Joe Aisamin says:

    that looks incredible. is there a lollipop in the picture? i didn’t notice. very hot.

  12. DeeDee says:

    Wonderful!!! just what I was looking for!!! I made several and need to make one more. My question is how do I get the powdered sugar off the sucker without making a sticky mess?

  13. […] For something a little different, check out this recipe for a giant Valentine's Day lollipop. […]

  14. […] have molded candy with confectioners sugar before so it was just a matter of finding something that would work for chocolate. Well, I […]

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