Skip to main content

Whisky Sour Lollipops

Deborah Baic/The Globe and Mail

Caramelized and complex, these boozy lollies are great on their own or as an unexpected garnish for bourbon-based cocktails.

Servings: About 18 pops

Ready time: 35 minutes

Ingredients

3/4 cup white sugar

1/4 cup bourbon

2 tbsp corn syrup

2 tbsp water

1/4 tsp vitamin C crystals (available at natural food stores)

pinch of salt

Method

Combine all ingredients in a small saucepan, and mix over low heat until sugar is dissolved. Raise heat to medium and boil, stirring only once or twice, until temperature reads 300 to 310 F on a candy thermometer (10 to 15 minutes). Remove mixture from heat and stir once or twice, allowing bubbles to subside.

Using a teaspoon, drop hot syrup in 1 1/2-inch disks, about 6 at a time, on a sheet of parchment paper laid flat on a countertop or baking tray. Place a lollipop stick in the centre of each disk and twist it so it is covered by candy on all sides. Allow to cool and harden completely and enjoy promptly or store in a dry, airtight container. (If lollipops become sticky, they can be dried on a parchment-paper-lined baking sheet in an oven that has been heated to 200 F, then shut off. Cool completely before trying to move them.)

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

Cannabis pro newsletter
To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies