I know this birthday party was awhile ago, but I’ve had some emails and questions about how I made these snowflake suckers! I love making suckers for party food because they are so easy to personalize for any theme, you just have to find the right mold. There are a ton of sites online to find molds, and of course local supply stores too.
I used colored sugar crystals in various blues and turquoise to add some shine and “glitter” to our snowflakes. I tried both sprinkling them into the mold first and sprinkling it on the back before it sets. I liked sprinkling it to the back best because then the front of the mold is still smooth and glossy vs riddled with glitter pock marks. Warning the colored sugar crystals do bleed a bit in the warm suckers so sprinkle them, but don’t swirl it around.
Snowflake Suckers – Frozen birthday party
- snowflake mold
- lollipop sticks
- 1 C granulated sugar
- 1/2 C water
- 1/3 C light corn syrup
- 1/2 tsp candy flavoring
- 1 drop Candy food coloring
- Mix the sugar, water and corn syrup together in a saucepan.
- Cook it over med-high heat, stir until all the sugar is dissolved.
- Boil until it reaches the hard-crack stage, which is about 300 degree on a candy thermometer.
- Remove from heat and add food coloring slowly, then add the flavoring.
- Pour quickly but smoothly into the molds.
- Add the sticks and sprinkle over any sugar or sprinkles you want.
- Don't worry about any bubbles, they'll go away on their own.
My only problem with this recipe is that by the time the sugar gets to the hard stage it’s a bit yellow, so when I added the blue candy food coloring (CANDY coloring is oil based, not water based and it’s the only thing you should use with candy and chocolate – the water based food gel will cause problems in candy) it turned the suckers more green than blue. You can see I tried adding more or less to get a more bluish look!
- Pistachio Dessert Lasagna Recipe - April 18, 2020
- Homemade White Bread Recipe - April 17, 2020
- Easter Egg Pinata Cake with Chocolate Nest – recipe and video - April 8, 2020