Cosmopolitan featured these Tequila Lollipops in a video that went viral and when I saw it I set out to make the pops. Turns out, Cosmopolitan’s recipe left out some crucial information – like the temperature the syrup needs to be before it reaches the hard crack phase required for candy making. Needless to say, our first attempt produced lollipops that never set and it was a disaster. Upon further investigation, we found Cosmo’s recipe was adapted from Sugar + Cloth where they give you detailed instructions regarding candy temps. After purchasing a candy thermometer this recipe was a breeze (and so much more fun to make!).
Getting the liquid syrup to the right temp is crucial – if you are under the correct temp the candy won’t harden and if you go over you’ll end up with burnt lollipops (which happened to me with one batch and it was one of the most disgusting things I’ve ever tasted). Another cautionary note – be sure to pull the pot from the flame before you add the tequila. Someone may have forgotten to do this an almost lit their hair on fire. Happy candy making!
Photo Credit & Food Styling: Leah Nolan
- ¼ Cup Tequila El Espolòn
- ¾ Cup Water
- 3 Cups Sugar
- ½ Cup Corn Syrup
- Gel Food Coloring
- Candy Thermometer
- Parchment Paper
- Lollipop Sticks
- Place a large piece of parchment paper on a clean, flat surface. Squeeze a small amount of each color of food coloring into separate bowls.
- In a saucepan, mix together water, sugar and corn syrup. Boil to 320 degrees and remove from the heat to add the tequila and stir. Immediately place it back on the heat and allow the mixture to reach 310 degrees.
- Remove from the heat and one spoonful at a time, place the liquid on the parchment paper. Dip the end of a lollipop stick into the food coloring bowl and make a swirl. Place the top of the stick in the center of the lollipop. You want to do this step as quickly as possible.
- Give the lollipops 10-15 to harden and then enjoy with friends!