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Make your own Honey Pops!
Honey pops are a delicious treat any time of the year. I especially love whipping up a batch to help combat sore throats! The recipe only has 3 ingredients plus flavoring, if you like. Once you have the equipment- these are a snap!
Getting Started
Before making these for the first time, you will need to make sure you have a candy thermometer, lollipop molds (for this type you would need to get 2 sets of two for a batch), and lollipop sticks. Cellophane bags and twist ties are optional but very useful for storing your pops.
Other equipment that will be needed includes a heavy pot (not coated, hard candy gets too hot), a whisk, a spatula, measuring cups, and a wire rack.
For the ingredients, all you will need is honey, sugar, and water! You can also experiment with different flavors. I added a teaspoon of cinnamon, but I’ve also done a quarter teaspoon of ghost pepper (woo, that’s hot!).
The Process
To make your honey pops, first set up your molds. I like to put them on a wire rack so they cool faster and don’t heat up my counter. I put all my sticks in the mold before starting to cook. If you use silicone molds (my favorite!) you won’t have to grease them.
Next, put 1 cup sugar, 1/2 cup honey, and 1/4 cup water into a heavy pot with a candy thermometer. Turn on high heat and stir often. It will really bubble up- just keep stirring! You will want to heat it until it gets to 300 degrees Fahrenheit (hard crack stage).
Now, turn off the heat and stir in your flavoring, if using one. Be very careful- this mixture is super hot! Stir until the bubbles start to disperse, but don’t allow to cool.
Using oven mitts or pot holders, carefully fill your lollipop molds. I tend to overfill the first few a little, as the bubbles that are still there make them look more full than they are. I get 18-20 pops, but it depends on the mold you are using.
Finishing up
Now, the waiting! Allow the pops to cool. The time it takes will vary depending on the ambient temperature. If it is hot and humid when you make these, you may want to put them in the fridge or freezer to firm up. Otherwise, they will stay sticky- I learned that one from experience!
To store, put each pop in an individual cellophane bag and zip tie shut. Keep in a cool and dry place. I like to store them in the fridge as the high amount of honey in them can make them sticky if they get warm.
The Recipe
Below I have included a convenient recipe card for printing and treasuring forever! Or, you know, just for a more concise list of instructions. Enjoy!
Honey Pops
Equipment
- Heavy pot (not coated)
- Candy thermometer
- Lollipop molds (along with sticks and wrappers)
- Whisk
- Spatula
- Wire rack
- Measuring cups
Ingredients
- 1 Cup Sugar
- ½ Cup Honey
- ¼ Cup Water
- Optional flavoring *See note below
Instructions
- Start by setting up your pop molds on a wire rack with sticks inserted.
- Place all ingredients (except optional flavoring) into your heavy non-coated pot and turn heat to high.
- Stirring often, heat the mixture to 300° F (the hard crack stage) using a candy thermometer.
- Remove from heat and stir in your flavoring, if using. Keep stirring until the bubbles go down, but do not allow to cool.
- VERY CAREFULLY (using oven mitts or pot holders) fill your lollipop molds.
- Allow to cool until hardened- about 30 minutes. If it is hot and/or humid, this may take longer. Utilize your fridge or freezer if needed.
- Wrap as desired and store in a cool and dry place. I prefer the fridge as they can get sticky if they get warm.
Notes
Enjoy your Honey Pops!
Last but not least- eat them!! I hope you love this recipe as much as me and it becomes a regular treat. Let me know any different flavors you tried, I love trying new ones!
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