Bibbidi Bobbidi Boo. Remember that song from Disney’s Cinderella movie? These enchanting DIY star lollipop wands will add some bibbidi bobbidi magic to any little girl’s party.
We chose strawberry flavor and pink coloring for our lollipop wands, but other flavors and colors would work just as well. We also used the large size lollipop sticks, which make for a longer wand-like handle.
Here’s what you’ll need to make 20 lollipop wands:
Non-stick cooking spray or vegetable oil for coating molds
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1-dram (1 teaspoon) LorAnn Super Strength strawberry flavor (or desired flavor)
several drops LorAnn pink liquid food coloring (or desired color)
Edible white pearl luster dust (found in the cake decorating aisle)
2- 3 colors of thin ribbon for decorating (we used silver metallic and pink satin)
Large sucker bags (for storage, if desired)
- To prepare molds, lightly oil or spray with non-stick cooking spray. Insert sticks into molds (bottom of stick will extend beyond the stick channel).
- In a heavy (good quality) 2-quart large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
- Insert candy thermometer, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
- Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush.
- Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
- Remove from heat precisely at 300° F (temperature will continue rising to the “hard crack” stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
- Carefully pour syrup into prepared molds.
- Once lollipops have hardened and are completely cool, remove from molds. Using a clean, dry paint brush, apply the luster dust in a thin layer.
- Tie long strands of ribbon onto the sticks of each lollipop. Place in sucker bags, if desired.
- Store candy in a cool, dry place. Do not refrigerate.
Tip: Make sure your candy thermometer is calibrated properly. To test, insert into boiling water. Temperature should read 212° F. (at sea level).