Lollipops don’t require artificial flavors or colors or even fancy molds. All you’ll need to make these lollipops are canned pumpkin, canned sweet potato, persimmon pulp, or lucuma pulp*, plus water, sugar, and some sticks. You’ll also want to have a candy thermometer (my favorite is the Maverick because it’s digital and you can set an alarm to warn you when you reach the desired temperature – but any candy thermometer will do).
The texture of these lollipops is a bit different than a typical lollipop. When you bite them, they have a slight crunch, like maple candy (my favorite candy on the planet). However, sucking the pops is definitely an option. I gave one to my gluten-free cousin (she is so happy when I make anything that she can eat), and she sucked on one pop for at least ten minutes. She smiled the whole time, in a closed-mouth-I’m-sucking-on-a-pop kind of way.
The lollipops taste like a super sweet candy version of whatever you make them out of (pumpkin, sweet potato, persimmon, or lucuma). If you make them out of pumpkin, they would be a such a fun treat for a Halloween party; it’s mid-August – time to start thinking about one of the best holidays of the year!
Pumpkin Lollipop Recipe
I got the recipe for these lollipops from SugarLaws. She made them as adorable little candies instead of lollipops. The recipe below is hers, but converted to lollipops.
*The lollipops in the photo were made with lucuma. In fact, the whole reason that I made these was that I liked saying “lucuma lollys”. If you’ve never heard of lucuma, be sure to check out my lucuma bars for more information about the fruit and how to use it.