Peppermint Christmas Lollipops

Peppermint Invisible Lollipops Recipe

Peppermint Lollipops Recipe

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Prep Time: 10 mins

Cook Time: 10-15 mins

Yield: 12 lollipops

Christmas sprinkle cheer clear invisible pops. These peppermint Christmas lollipops are hard clear candy windows of fun textured with Christmas related sprinkles.


  • 2 cups sugar
  • ⅔ cup light corn syrup
  • 2 tsp peppermint extract
  • assorted sprinkles


  1. Line two baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
  2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Once dissolved, stop stirring, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300-310℉ (hard-crack stage) on a candy thermometer, about 5 to 7 minutes.
  3. Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
  4. Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart .
  5. Press in lollipop sticks.
  6. Add sprinkles, candies, seeds, etc. Let stand until completely hardened and cooled.


On step 3, I cooled my pan in the ice bath for 20 seconds then poured the syrup into a [warm] Pyrex measuring jug. I don’t recommend doing this as the syrup cools quickly and becomes thick. It also becomes very hard to re-heat it back to a pouring consistency.

Recipe Source:

Adapted from Martha Stewart

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