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- In a medium saucepan, combine the water, sugar, and cream of tartar. Over medium heat, stir the mixture until the sugar starts to dissolve. Turn the heat up to high and allow to come to a boil, but DO NOT STIR. Allow to boil for 8 – 10 minutes, or until a candy thermometer registers 300F (hard crack stage). Remove from heat and place in an ice bath. Stir in the extract.
- Spray the candy molds with nonstick cooking spray and place the sticks in the channels. Add 1/2 tsp crumbled bacon into each mold. Using a spoon, fill each cavity of the mold with candy mixture, making sure to cover over the tip of the sticks. Allow to set at least 15 minutes before unmolding. Remove the lollipops from the molds and place onto a baking sheet lined with wax paper. If the air is a little humid, the lollipops will be a little sticky, so be mindful of that. Also, if you have any rogue pieces of exposed bacon, it would be a good idea to refrigerate them if you’re not planning to serve them immediately. To serve, wrap in plastic and decorate with ribbon, if desired.