Salted Caramel Lollipops

Today is National Lollipop Day. To celebrate, we want to share our recipe for salted caramel lollipops. They are easy to make and taste just as good as they sound! The flakey sea salt compliments the sweet caramel flavor, making these lollipops prefect for sweet and salty snack lovers!

What you will need:

• 2 tablespoons water
• 1/4 cup light corn syrup
• 1 1/2 teaspoons distilled white vinegar
• 1 cup granulated sugar
• 1 teaspoon sea salt or kosher salt
• 4 tablespoons butter, cubed
• 1 teaspoon pure vanilla extract
• lollipop mold #8H-5209
• sucker sticks
• funnel with stopper
• candy thermometer
• 1/4 pound dark chocolate candy coating
• flakey sea salt for garnish

How to make the lollipops:

Spray the lollipop molds, funnel and stopper with nonstick cooking spray and set aside. In a heavy saucepan over medium-high heat, add water, corn syrup, vinegar, granulated sugar, and salt. Bring to a boil WITHOUT stirring. Wash down the sides of the pan with a wet pastry brush to prevent crystallization. Bring the mixture to a boil then add the butter, one cube at a time. Continue to cook, stirring occasionally, to 300°F. Remove the pan from the heat. Add the vanilla and stir until it is incorporated. Pour the hot syrup into the funnel with the stopper at the end. Lift the stopper enough to allow the syrup to fill each mold cavity. Add the sucker stick and twist it so that the end is fully covered by the syrup. Allow the candy to harden. Remove the suckers from the mold. Melt the chocolate candy coating and pour it into a parchment cone. Stripe the lollipops with the chocolate and immediately sprinkle the coarse salt on top, crushing it between your fingers as you sprinkle. Allow the candy coating to harden. Store the lollipops in an airtight container with parchment paper placed between each layer.