Caramel Pops

Caramel Pops

For Printable Recipe, Click here!

Makes: About 8 pops

½ cup Light Corn Syrup

1 cups Heavy Cream

1 cups Sugar

1/8 tsp. Salt

2 tbsp. Unsalted Butter, Plus extra to butter pan

Lollipop Sticks

Chocolate Sprinkles

Butter the bottom of a baking sheet and set aside.

In a large, heavy saucepan, combine the corn syrup, ½ cup of heavy cream, sugar, and salt.  Place the saucepan over medium heat and bring to a boil, stirring constantly. 

Once the mixture has reached a boil, slowly add the remaining cup of heavy cream while continuing to stir constantly.  Reduce the heat to medium-low and allow the mixture to boil for 6 minutes. 

During the 6 minutes, cut the butter into cubes.  Once the 6 minutes have passed, add the butter to the mixture 2 cubes at a time.  Stir until the butter has melted.

Place the candy thermometer into the mixture and let the mixture bubble until it reaches 250 degrees F.  It will take about 30 minutes to reach 250 degrees F.   

Once the mixture has reached 250 degrees F, remove the pan from heat and pour the caramel onto the buttered baking sheet.  Let the caramel cool until it is room temperature. 

Once the caramel has cooled, starting from the shorter side, roll the caramel into a long log.  Using a sharp knife cut the log into 1-inch rounds.  Place a lollipop stick in the middle of each round.  Lightly rub a thin layer of water around the sides of the caramel round and roll the sides through the sprinkles. 

Serve and Enjoy :)!  The caramel can keep in an airtight container for a couple days. 

Recipe from Sprinkle Bakes.