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I know, I know, they’re really kids’ food, but I feel like these Pink Unicorn Lollipops just get me. I love them.
They’re simple, fun and sweet as can be. And I–I just can’t get over them!
Pink Unicorn Lollipops
Now, needless to say, I am a little bit in love with making my own lollipops.
Not that it’s some kind of ancient trick or anything, but it’s something my grandma used to do for me and my brother when we were really little.
But, she never made Pink Unicorn Lollipops…maybe I should call them “this ain’t yo granny’s lollipops!” LOL!
But in all seriousness, this simple family recipe has stood the test of time.
Much like these lollipops. They’re not the kind you want to chomp down on and eat in two minutes.
They’re here for the long-savor.
It all starts with corn syrup.
Now, I know, I know, but for real, if you want a homemade lollipop that’s going to stick around while you suck on it for a loooong time, this is where you get that going.
One little “trick” with the corn syrup is to warm it in the microwave for about 15 seconds before trying to pour it out of your measuring cup or bowl.
Then it’ll actually pour.
Mix that with some regular ‘ole granulated sugar and water and your Pink Unicorn Lollipops are starting to come together.
Now, that has to sit and boil for a good little while–until it’s 300-degrees or the “hard crack” state.
We’ll get there, but just get it boiling to start with.
While that’s working it’s way up to 300-degrees, that’s when I picked out the silicone mold from our plethora of molds my kids asked me to buy the other day.
Now, I got this at my local craft store, but I’m sure you can find them elsewhere.
We just put some sprinkles in the mold–or rather, my kid did.
Then, it was time to test the Pink Unicorn Lollipops mixture.
I don’t have a candy thermometer, which would be the safest way to check for temperature.
So, I tested my Pink Unicorn Lollipops the old fashioned way–with a cup of room temperature water!
You just drizzle some of the mixture into the water and, if you can pick it up out of the water and break it, it’s at the “hard crack” state and ready to become Pink Unicorn Lollipops!
I added some pink GEL food coloring, then poured the mixture into my mold, on top of the sprinkles.
I will, however, point out that I did shake out some of the sprinkles–my daughter had put waaaaay too many in there to start with. LOL!
Once the mixture was in the mold, I put a cake pop stick on the back.
Now, I had to hold the sticks in place and fix them a couple of times while the Pink Unicorn Lollipops were cooling, but they turned out just fine.
I mean, loooook at that!
They look almost too cute to suck on!
If you’re ready to suck on a pink unicorn lollipop, but you’re out of corn syrup, don’t fret, friend!
Just pin this recipe to your favorite unicorn recipes board so you can find it when you’re ready!
And, don’t forget, if you love these Pink Unicorn Lollipops, be sure to drop us a 5-star rating on the recipe so we know you’d like to see more deliciousness like this!
- 2 cups granulated white sugar
- 3/4 cups of water
- 2/3 cups light corn syrup
- Pink GEL food coloring
- Non-Pareils Sprinkles
- Cake Pop Sticks
- candy thermometer, if you have one
- Silicone unicorn mold
- In a saucepan combine sugar, corn syrup, and water.
- Bring to a boil. If you have a candy thermometer, insert it.
- Occasionally stir while boiling.
- Add sprinkles to the mold.
- Once at 300 degrees or the "hard crack" stage, remove from heat and add food coloring.
- Immediately spoon into the mold.
- Press cake pop sticks into the lollipops still hot in the mold.
- Allow lollipops to sit until hardened (about 2 hours). Make sure to cover while it sits.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 100 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 11mg Carbohydrates: 25g Fiber: 0g Sugar: 25g Protein: 0g