Peppermint lollipops

Peppermint lollipops

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(6 ratings)

Prep: 30 mins Cook: 20 mins

More effort

Makes about 40 - easily doubled or tripled

These little treats are the new wedding must-haves, but make them yourself and they won't break the bank

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 500g granulated sugar
  • 1 tsp cream of tartar



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 200ml water
  • 2 tsp peppermint essence
  • green food colouring
  • 40 plastic lollipop sticks ( or, or wooden skewers cut into short lengths


  1. Put the sugar and cream of tartar into a saucepan with 200ml hot water. Gently heat until the sugar has completely melted, then increase the heat and boil until the mixture reaches the ‘hard crack’ stage on a sugar thermometer (or a small spoonful dropped into cold water sets hard). Remove from heat immediately and swirl in peppermint essence and enough green colouring to give a pale green colour – start by adding just one drop at a time.

  2. Cover a heatproof surface with baking parchment. Using a metal spoon, carefully pour some peppermint syrup onto the paper – roughly ½-1 tbsp per lolly. Push a lolly stick into each. If the syrup becomes too thick, just put the pan back over a gentle heat briefly. But if the syrup is too hot and runny, the shapes won’t be as even so set it aside for a minute. Set lollies until hard.

  3. To clean equipment after lollipop making drop everything back into the pan, fill with water and bring to the boil.

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Comments, questions and tips

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A Llama
21st Dec, 2016
Made these twice. First time I boiled the mixture on too high a heat and so it burned well before the hard crack temp, Second time, it was boiled more slowly although started to turn colour before the hard crack temperature. They set well but were far too chewy once they were warm again in your mouth as you ate them and could really cause some damage if given to children or people with fillings and so they were only given to the bin. Disappointed as I spent a long while trying to do this. My search goes on!
4th Sep, 2014
Fab recipe to make for sherbet dip-dabs - we used strawberry essence instead of the peppermint. Will make again!
2nd Jan, 2012
These were easy to make and set really well but when you came to eating them they nearly glued your mouth shut!!. any ideas on how you can stop this from happening??
21st Aug, 2011
I made these the other day, but instead of using mint I used butterscotch essence. They came out really well and tasted fab. I took them to my friends house and all the kids loved them. She is getting married soon and want me to make them for her as favors for the guests. The only down side is cleaning up!, it get quite sticky and messy.
4th May, 2011
experimented for the first time the other weekend but the lollies were not rock solid even after a day of cooling down. and they became soft after a few licks unlike lollies you buy from the shop! i did half the amount for trialling, perhaps this affected the consistancy? will try again!
jburton's picture
15th Dec, 2010
These sound fab, and so easy to make. cant wait to give them a go.
10th Dec, 2010
Made these as little Christmas presents for my niece. They look lovely in little cello wrappers, and Taste lovely
17th Nov, 2010
I made these tonight for my sons bazaar at school. They are really easy and set really quickly. However, beware of dropping the syrup on your fingers as it's extremely hot!! I personally would add an extra tea spoon of peppermint essence, but other than that, I have no complaints, they are great and so simple.
1st Apr, 2014
Hi, does anyone have any idea how long these lollies take to set? I really want to make them as part of my GCSE coursework for Home Economics but we only have a couple of hours in which to do practical work! Thanks
goodfoodteam's picture
28th Apr, 2014
Hi there, these lollies will take a few hours to set, depending on the temperature of the room etc. If you have limited time we would suggest a different recipe, good luck!
A Llama
21st Dec, 2016
Boil the sugar water mixture really slowly as otherwise the sugar will burn and turn brown and bitter even before it gets to the hard crack temperature.... Learned from experience!
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