Funfetti Lollipops

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 07/5/21
Funfetti Lollipops
(c) 2015 Elizabeth LaBau
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 10 to 12 servings
Yield: 10 to 12 pops
Nutrition Facts (per serving)
185 Calories
2g Fat
44g Carbs
0g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 185
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 44g 16%
Dietary Fiber 0g 0%
Total Sugars 42g
Protein 0g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all know cake is delicious, and lollipops are delicious. So why not combine the two into one ultra-delicious package? Funfetti lollipops are cake-flavored lollys festooned with colorful sprinkles. They're sure to brighten your day! They're perfect for birthday parties, as edible favors, or just an anytime treat. See the Notes below the recipe for more flavoring suggestions! 

Ingredients

  • 1/2 cup water

  • 1 cup sugar

  • 1 cup light corn syrup

  • 1 teaspoon clear pure vanilla extract

  • 1/2 teaspoon cake batter flavoring (such as LorAnn), or other flavorings

  • 1/2 cup colored sprinkles, or as needed

Steps to Make It

  1. Gather the ingredients.

  2. Prepare your hard candy lollipop molds by coating the cavities with a very light layer of nonstick cooking spray or vegetable oil, and wipe it out with a paper towel, leaving only a very thin layer of oil in the molds. (Note: This recipe makes about 2 inches sized large lollipops, so make sure you have enough molds before you begin, or make several half-batches.)

  3. Insert lollipop sticks into the molds and set aside for now.

  4. Combine the water, granulated sugar, and corn syrup in a 2-quart saucepan over medium-high heat.

  5. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

  6. When the sugar syrup comes to a boil, insert a candy thermometer.

  7. Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 290 F/143 C.

  8. Remove the pan from the heat, and let the candy stop bubbling completely.

  9. Once it is still, stir in the vanilla extract and cake batter extract.

  10. Carefully spoon the hot sugar syrup into the prepared molds, making sure that the tops of the sticks are covered with syrup and are well-embedded in the candy.

  11. Quickly, sprinkle colored sprinkles over the tops of the lollipops. The lollipops will start to harden soon after they're poured, so it's important to work quickly during this step.

  12. Let the lollipops sit and harden at room temperature until they are completely cool and firm.

  13. Once cool, don't pull them out by the sticks. Instead, carefully flex the back of the molds to remove the lollipops without causing any breakage.

  14. Enjoy!

Tips

  • Lollipops keep well when stored in a cool, dry environment.
  • For best results, wrap them individually in cling wrap and store them in an airtight container at room temperature.

Recipe Variations

Note: Cake batter flavoring will be your best bet in recreating birthday cake-flavored lollipops, but if you can't find it, there are many other flavorings you can try! Butter flavoring is commonly found in the baking section, and combining butter flavoring with vanilla will get you very close to a cake flavor. You can also experiment with combining vanilla, almond, lemon, and/or "Princess" flavorings to get a nice cake batter flavor. A little goes a long way, so start with small amounts at first, and increase the amount in the next batch if necessary.