Caramel Lollipops
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
These Caramel Lollipops are buttery and sweet, just like you remember from your childhood. I grew up eating these beloved little suckers from Fannie May, and now i've created my own homemade version!
If you love making homemade candy as much as I do, be sure to check out some of my other favorites like my Vegan Dark Chocolate Mini Peanut Butter Cups, Vegan Snickers Bars, or Dark Chocolate Coconut Squares.
Table of Contents
Why You'll Love This Recipe
Nostalgic: I grew up eating these delicious little suckers from the beloved Fannie May. If you are from the Midwest, then you know about these Fannie May classics, and you will love this homemade version of Caramel Lollipops!
3 Ingredients: I make a true caramel for these Caramel Lollipops. A true caramel means that I dry burn the sugar and that is what creates the caramel flavor. Not all caramels are true caramels! Some caramel recipes may have corn syrup, water, brown sugar, or other ingredients that may mimic caramel. These Caramel Lollipops are made of true caramel with just 3 ingredients: cane sugar, butter, and heavy whipping cream.
Buttery & Sweet: These Caramel Lollipops are buttery and sweet. They are the ultimate treat! If you are a fan of caramel anything, then you will adore these Caramel Lollipops!
What is true caramel?
True caramel means that the caramel is made from dry burning the sugar. Making true caramel starts by heat cane sugar over low heat until it begins to melt. As it melts, you will need to constantly stir it to keep it from burning. As the sugar melts and cooks, it caramelizes, which is what creates the caramel flavor!
True caramel will only use sugar for flavor, nothing else. Depending on the type of caramel that is being made, different amounts of butter and heavy whipping cream may be added in. If you see a caramel recipe that calls for water, corn syrup, or brown sugar, then you are not making true caramel because these ingredients will mimic the flavor of caramel without dry burning the sugar. I am a caramel snob and only enjoy true caramel flavor!
Ingredients
- Sugar: I use organic cane sugar to make these lollipops.
- Butter: My favorite is Organic Valley Salted Butter, it's what I use in this recipe.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream.
Tools Needed
- Scale: A digital food scale is necessary for a recipe like this that really relies on the amounts to be exact.
- Small Pot: I used my Caraway 1.75-Quart Pot for this recipe.
- High Heat Spatula: A high heat spatula is a must for making caramel of any kind. This will prevent your spatula from warping if it gets too hot.
- Lollipop Molds & Sticks: I use silicone lollipop molds for this recipe because they come out so easily!
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Place the sticks in the lollipop mold. Be sure to place the top of the stick all the way into the middle of the lollipop mold so it stays in well.
Step 2
In a medium saucepan, add the sugar and put over low/medium heat. (If you have a gas stove, I recommend low, if you have electric you could do medium). Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid, continue to stir.
Step 3
Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
Step 4
Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
Step 5
Pour caramel into lollipop molds. Let cool completely to harden, remove from molds.
Baker's Tips
- Use a high heat spatula when making this recipe. Because caramel gets incredibly hot, it can melt or warp other spatulas if you are not using a high heat spatula.
- Be sure to stir the sugar and don't leave it unattended as it can burn easily. When the sugar on the bottom begins to melt, then swirl around the pot or stir it to bring the melted sugar to the top (the clumps) and push un-melted sugar to the bottom so it can melt. Continue to do this until completely melted.
- Do not add in the butter until the sugar is completely melted. If you add butter in when there are still clumps of sugar, that sugar will never melt.
- Be sure to work quickly when the butter is added and to stir consistently.
- And, when the cream is added, be sure to stir quickly the entire time.
- Work quickly to pour the caramel into the molds. This recipe hardens pretty quick (compared to caramel sauce!), so the quicker you get into the molds the better.
FAQ's
Yes, you can use any kind of lollipop mold you like! If you use a larger one, you'll just get less suckers.
If you have extra caramel, feel free pour it onto a silicone mat. You can break it up and use it on top of other desserts or even just as tiny little hard candies.
Yes, if you have a small square or round candy mold, you can also use this recipe for caramel hard candies.
Store in an airtight container in the pantry for up to 2 weeks.
Craving More?
Caramel Lollipops
Ingredients
- 454 grams cane sugar
- 57 grams salted butter
- ¼ cup heavy whipping cream
Instructions
- Place the sticks in the lollipop mold. Be sure to place the top of the stick all the way into the middle of the lollipop mold so it stays in well.
- In a medium saucepan, add the sugar and put over low/medium heat. (If you have a gas stove, I recommend low, if you have electric you could do medium). Once the sugar starts to melt, stir with a high heat spatula to keep from burning. Sugar clumps will form until the sugar turns into a liquid, continue to stir.
- Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
- Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
- Pour caramel into lollipop molds. Let cool completely to harden, remove from molds.
Video
Notes
Nutrition
Join Our Organic Community
Nice recipe. At what temperature should I stop cooking to make lollipops?
Hi! You do not need a candy thermometer to make these, just follow the steps and as soon as all the cream is incorporated and you have a smooth caramel, you can remove from the heat and pour into the molds. Work quickly at this stage, as the caramel will start to harden fast once removed from the heat.
Just made these…they are Absolutely Delicious! Thank you for sharing this recipe!!
Hi Randi, so glad you like them as much as I do!