These Sprinkle Lollipops are quick to make and filled with sugar strands and sprinkles. They are just perfect for any celebration!
Spray your lolly moulds lightly with cooking spray (I used Wilton Bake Easy) and place your lolly sticks into the mould.
Sprinkle a few of your nonpareils into each lolly hole and leave to one side.
Place sugar, cream of tartar and water into a small saucepan with a candy thermometer attached. - I tried making these in a medium sized saucepan, but the thermometer didn't go into the mixture far enough to accurately measure.
Bring to a boil on a low-medium heat, stir it a couple of times just to make sure the sugar doesn't clump up or stick anywhere. Once boiling, do not stir again!
When your mixture is boiling, turn the heat up to medium and watch it like a hawk! Leave to boil until the thermometer reaches halfway between soft and hard crack, around 143C/289F. (The mixture will continue to bubble and cook after you remove from heat, hence why you remove it slightly early. First time round I heated it until hard crack and it continued on to become caramel!)
Remove from the heat and wait until the mixture has stopped rapidly bubbling and is clear and glossy. It should now read around 146C/295F on your candy thermometer.
Now you need to work quickly to spoon the mixture into your lolly mould, using a metal spoon and filling them level, but being careful not to over fill them so they spread. I used a level dessert spoon and this was the perfect amount to fill my moulds level.
Sprinkle each lolly with more nonpareils and leave to set; around 2 hours.
Gently remove the lollies from the mould and either serve or place in small lolly bags and use a pretty tie to do up the bag. Sprinkle Lollipops will keep in an airtight container, at room temperature for a week.
NOTES: If you can find a mould with 12 holes, great; if not you'll need two moulds to make these lollies.