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Coffee Lollipops

coffee lollipops

The perfect grown-up sweet treat.

For a perfect pick-me-up, we love the sweet simplicity of these coffee lollipops from Jami Curl’s book Candy is Magic. While candy-making can seem intimidating, Curl notes that as long as measurements are precise (always by weight, not volume) and you’ve got the tools, then the magic is within reach. “It’s true that melted sugar is hot and sticky,” says Curl. “Accept it and respect it.”  


Yield:About 60 1 ½-inch lollipops
  • 267 grams glucose syrup (Pastry 1 is recommended, but regular corn syrup—not high fructose—can substitute
  • 400 grams granulated sugar
  • 150 grams water
  • 85 grams coffee syrup
  • 3 grams vanilla extract
  • 2 grams kosher salt
  • Tools:Scale, heavy-bottomed saucepan, candy thermometer, whisk, spouted measuring cup, lollipop molds, sticks and wrappers (or cellophane)


Measure the glucose syrup, sugar and water on a scale and add to a heavy-bottomed pot, then set over a medium-high heat and bring the syrup to a boil.  

 Once the syrup is boiling, swirl the pot often to make sure the sugar is cooking evenly. At first it will bubble fast and light, then it will start to slow down and the bubbles will get slower and thicker—this means the syrup is nearly ready.  

 Test the temperature of the syrup with a candy thermometer. As soon as it reaches 315-degrees F, remove the pot from the heat. 

 Give the mixture a good stir, then add the pre-prepared coffee syrup, vanilla and salt. Whisk until the candy mixture no longer looks foamy and any active bubbling has stopped.  

 Using care, immediately pour the syrup into a candy funnel or spouted cup and pour the mixture into the lollipop molds. Let the lollipops sit for about 30 minutes until completely cool and hard, then wrap them.

Coffee Syrup57 grams glucose syrup
454 grams granulated sugar
8 oz. brewed espresso, hot 

In a small saucepan over medium heat, warm the glucose syrup until it liquefies. Sprinkle the sugar over the glucose and gently incorporate with a wooden spoon. Once the sugar has melted, increase the heat to medium-high and cook the mixture until it is a rich caramel color. Remove from the heat and add the hot espresso, then whisk well to combine. Allow to cool then transfer the syrup to an airtight container. Store in the fridge up to six weeks.  

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