How to Make Brilliantly Bloody Halloween Lollipops

Bring your a-game this Halloween with these Brilliantly Bloody Halloween Lollipops!

Halloween is fast approaching and, I don't know about you, but I absolutely LOVE it! Any excuse to make beautifully disgusting treats to wow and delight people and I'm there in a heartbeat. These Brilliantly Bloody Halloween Lollipops are exactly that. Disgusting, diabolical and delicious. For those of you who doubt your abilities, you'll be pleased to know that these really aren't that difficult to make - in fact, they're seriously fun!

Here is what you will need to make approx 10 lollipops. (Easily doubled.)

• 250g Granulated Sugar
• 1/2 tsp Cream of Tartar
• 100ml Hot Water
• Red Food Colouring

Essential Equipment

• Large Saucepan
• Large Bowl
• Sugar Thermometer
• Cocktail Stick
• 10 Lollipop Sticks
• Ribbon/Ties
• 10 Lollipop Wrappers

First thing's first, line a large baking sheet with baking paper ready for your lollipops.

Next, half fill a large bowl (big enough to fit your saucepan in) with really cold water. Set both to one side.

If you are using liquid food colouring, pour a little into a small dish/ramekin and have your cocktail stick & lollipop sticks at the ready. If you are using gel food colouring, add a drop of water to make it into a liquid.

Then weigh out the sugar & cream of tartar into a large saucepan and pour over the hot water. Set the pan over a low-ish heat.

It is really important that you don't stir the mixture throughout this whole process! Otherwise the sugar will crystalise and your lollipops will be ruined.

Bring to the boil and pop your thermometer in, keeping a close eye on the temperature.

You need to bring your mixture up to the 'hard crack' stage which is 300-310°F (149-154°C.) It shouldn't take more than 10 minutes.

Be very careful not to let your mixture go above this temperature or it will start to brown. We want lovely clear lollipops to show off all that gruesome blood!

Once the hard crack temperature is reached, dunk the bottom of the saucepan in that bowl of cold water to stop the mixture from cooking any more. Swill for 20 seconds until most of the bubbles have gone - now you're ready for the fun bit!

Top Tip! Do one lollipop at a time. Otherwise the mixture will harden before you get the 'blood' inside the lollipops.

Pour out a 'blob' of lollipop mixture onto your prepared baking tray & push in a lollipop stick. Working swiftly, (as it will harden very quickly) use your cocktail stick to add in a drop or two of red colouring.

Swirl around a little and maybe add in another drop as the mixture starts to harden to add a darker red colour. (I think this makes your Bloody Halloween Lollipops look more realistic!)

Just remember - a little goes a LONG way! You really only do need 1 or 2 drops as it will spread a lot.

Repeat the process until you've ran out of mixture/sticks. If your mixture becomes a little thick, pop over a low heat again briefly until it loosens up - then carry on.

When your lollipops are all ready, it won't take very long at all for them to harden. You can either eat them straight away or, if you want them for a Halloween party, wrap in lollipop wrappers (you can buy these cheap from most craft shops & online) and tie with a ribbon for decoration. Store in an airtight container.

If you find your lollies getting sticky, pop them in the fridge for an hour and it should resolve the problem.

Saucepan too tough to wash? No problem! Simply fill with boiling water and pop over a medium/high heat. The hard stuff should quickly just melt away.

Look how revolting they look! Aren't they brilliant?! I'm pretty positive that if you make these gruesomely Bloody Halloween Lollipops for your party/trick or treaters you will be the talk of the town!

Other than a thermometer (which you can pick up for a couple of pounds from almost anywhere nowadays) you don't even need any specialist equipment.

See - I told you they were easy to make! Super fun & horrific too.

Check out www.kitchenmason.com for more awesome step by step recipes.