Old Fashioned Suckers are the simple hard candy suckers you had as a kid. They are basic. They aren’t the flashy swirled lollipops. But they are delicious and will take you back to your childhood.
A while back I asked my friends a bunch of questions to help me with some inspiration for blog posts. One friend said she wanted Old Fashioned Suckers like the kind when we were kids. Brilliant. I loved those suckers.
As I was doing research, 2 things stuck out to me. 1. These suckers have very similar ingredients to the marshmallows. And 2. Suckers and lollipops are the same thing.
Number 2 may be a no brainer for you, but in my mind not all suckers are lollipops. But the definition for lollipops is hard candy on a stick. I think of lollipops as the swirled brightly colored suckers.
Lollipops date back to the Middle Ages or at least the first written history of them. They may have looked very different, however. The lollipops that we know now date back to the early 20th century. However, there is debate on who actually created them first. According to Food For Thought: Extraordinary Little Chronicles of the World, George Smith of New Haven, CT created them and named them after a race horse named Lolly Pop. He trademarked the name Lollipop in 1931.
As for them having similar ingredients as marshmallows, the ingredients of basic marshmallows is sugar, water, corn syrup, gelatin, and vanilla extract. The ingredients of these suckers is sugar, water, corn syrup, and flavoring. It’s amazing how the whipping of the sugar changes it so drastically. Even after making marshmallows a zillion times, I am still amazed how adding air to the sugar changes it from a clear liquid to a brilliant white confection.
I am terrible at most science stuff, however I do know a few food science things. When you bring the sugar mixture to a boil, it will reach 212 degrees Fahrenheit pretty quickly. Because of the water in the mixture it won’t go over 212 until all the water has evaporated. Water will never go over the temperature of 212. It boils at that temperature to let off steam and allow it cool slightly to remain at 212. Sugar however will get to temperatures over 212. After all the water has evaporated the mixture will thicken and the bubbles will be foamier.
Before you get started, you’ll need a few things.
- sucker molds (make sure you get ones that will hold up to the heat)
- sucker sticks
- LorAnn flavor oil of your choosing
- Candy thermometer
- 2 cups Sugar
- 1 cup Water
- 1/2 cup corn syrup
- 1 dram LorAnn Oil Flavor
- Food Coloring as needed
- Spray the sucker molds lightly with cooking spray.
- Add sugar, water and corn syrup to a medium pan over medium heat. Stir to combine and heat until sugar dissolves.
- Bring to a boil and cook until mixture reaches just under 300 degrees. Stirring occasionally.
- Remove from heat. Add flavor and food coloring. Stir until combined. (See note before adding flavor.)
- Pour into sucker molds and allow to harden before removing.
- Store in an airtight container.
The flavor oil can be VERY strong. I suggest turning your head when you add it and stir it in.
Don’t forget to pin!