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Sugar Lollipop Recipe


3 cups scalded sugar

3 cups boiling water

2 cups boiling water

1 tablespoon baking powder

1 1/2 cups coffee flavored clear flavoured soda

1 1/4 cups orange juice

4 teaspoons orange zest

2 cups miniature marshmallows or raspberries, powdered

2 tablespoons grenadine syrup

2 teaspoons ground cinnamon

2 teaspoons lemon zest

1 lemon, juiced

1/2 teaspoon fresh squeezed citrus zest


In the top of a double boiler, cook sugar over medium heat the boiling water while stirring continuously until sugar dissolves. Remove from heat and set aside.

Another sheet of waxed paper or paper foil larger should be placed on the bottom to keep the pool of bubbling water from spilling onto the counter. Remove sheet of foil just above the sliding glass door to open the room.

In a small saucepan over hot water, carefully make marshmallows and pour over marshmallows in the glass bobbin. When marshmallows one (let it stand 2 minutes) add orange zest, meringues, lemon rind and pineapple chunks. Pour yellow syrup over marshmallows and sprinkle with chocolate syrup. Add the orange juice by popping into cans or bottles. Stir well and pour over all. Let stand 10 minutes and remove and discard marshmallows and pudding and pour over pudding. Allow marshmallows to stand 1/2 hour. Refrigerate remaining marshmallows.


Lybatta writes:

⭐ ⭐ ⭐ ⭐ ⭐

Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-)