When you're looking for an easy toffee lollipops recipe then this recipe with only 4 ingredients is a WINNER. In less than 10 minutes these lollipops are prepared. Great to give as a homemade gift. Wrap them in some plastic wraps and make a nice bow. These toffee lollipops will be loved.
I love a small treat every now and again. But sometimes with three teenagers around the house, everything seems to vanish. Especially sweets. But now I can make my secret stash of toffee lollipops. Now I just need to find a hiding place 😉
Why prepare these lollipops?
- It's an easy recipe. Preparation time is only 10 minutes.
- It's great to bring as a homemade gift or as a birthday treat. Because who doesn't love to get a homemade gift?
- Only 4 ingredients!
- You know what's in.
- And everything that's leftover, is for you!
Variations and substitutions
These toffee lollipops are great, but maybe you want to vary in flavor. Here are some great tips:
- When you use margarine instead of butter you can make these lollipops lactose-free. Make sure to check the label if the margarine is truly lactose-free.
- Use golden syrup instead of cane syrup. Or a maple syrup for that specific flavor.
- If you don't want lollipops, you can leave the lollipop sticks out. And form this treat into toffees. When your mixture is poured on the baking mat and slightly hardens, form your toffee. Let it cool down completely and put in some beautiful wraps.
- Simmer the syrup for 7 to 8 minutes on medium heat. The temperature will then be 310 degrees Fahrenheit (155 degrees Celsius), which you can measure with a sugar thermometer. If you don't have one take a bowl of cold water. Carefully take some syrup out of the pan with a spoon and drip that in the bowl. If the syrup solidifies immediately, your syrup is done.
- By mixing the toffee syrup with a spatula it will cool down easier, mix well and stiffen.
- Make sure the blade of your knife is slightly wet. That way your toffee won't stick as much when slicing.
Store
- The lollipops can be stored airtight for 2 weeks at room temperature.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 150 grams dark brown sugar
- 150 grams Dutch sugar syrup
- 40 grams butter
- 2 tablespoons water
Instructions
- Mix the sugar, syrup, butter and water in a small saucepan and bring it to a boil.
- Let it boil for about 7 - 8 minutes until the temperature reaches 310 degrees Fahrenheit (155 degrees Celsius).
- Put a baking mat on a baking plate. Pour the liquid on top of the mat.
- Stir the mixture with a spatula until it becomes a firm mass.
- Form it to a long thick strip.
- Cut with a knife rectangles from the strip.
- Press a lollipop stick in the toffee and let it harden for about 1 hour at room temperature.
Notes
- Simmer the syrup for 7 to 8 minutes on medium heat. The temperature will then be 310 degrees Fahrenheit (155 degrees Celsius), which you can measure with a sugar thermometer. If you don't have one take a bowl of cold water. Carefully take some syrup out of the pan with a spoon and drip that in the bowl. If the syrup solidifies immediately, your syrup is done.
- By mixing the toffee syrup with a spatula it will cool down easier, mix well and stiffen.
- Make sure the blade of your knife is slightly wet. That way your toffee won't stick as much when slicing.
Nutrition
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