Mint Lollipops

Name: Mint Lollipops
Total time: 1 h 4 min
Yield: 24 servings
Ingredients: 1 cup water; 3 cups packed mint leaves (peppermint or spearmint); 2 cups sugar; 1 tablespoon light corn syrup; ¼ teaspoon pure peppermint or spearmint extract; Equipment: a candy thermometer; 24 lollipop sticks; cellophane wrappers (optional)

Homemade mint lollipops made with fresh mint leaves and peppermint extract. These bright, refreshing candies are perfect for gifts or special treats, yielding approximately 24 translucent green lollipops.

24 servings

1 hr 4 min

Published October 4, 2025

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Ingredients

•1 cup water
•3 cups packed mint leaves (peppermint or spearmint)
•2 cups sugar
•1 tablespoon light corn syrup
•¼ teaspoon pure peppermint or spearmint extract
•Equipment: a candy thermometer; 24 lollipop sticks; cellophane wrappers (optional)

Cooking Instructions

1.
Lightly oil 2 large baking sheets.
2 min
2.
Bring water to a boil in a 1-quart heavy saucepan, then stir in mint and remove from heat. Cool slightly, about 2 minutes, then purée in a blender, about 1 minute (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with 2 layers of paper towel into a bowl, pressing on and then discarding solids (you should have at least 2/3 cup liquid).
10 min
3.
Have an ice bath ready.
2 min
4.
Heat sugar, corn syrup, and 2/3 cup mint liquid in cleaned saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water and skimming any foam from surface. Put thermometer into syrup and boil until it registers 300°F (hard-crack stage), then stir in mint extract. Immediately dip bottom of pan in ice bath to stop cooking.
20 min
5.
Pour a 2-inch pool of syrup onto 1 of the baking sheets and quickly put a lollipop stick in it. Continue making lollipops, spacing pools of syrup 2 inches apart. (If syrup becomes too thick to pour, heat to thin it.) Let lollipops cool and harden, about 15 minutes, then gently loosen with a thin metal spatula. If desired, individually wrap lollipops in cellophane wrappers.
30 min

Cooking Instructions

Lightly oil 2 large baking sheets.

2 min

Bring water to a boil in a 1-quart heavy saucepan, then stir in mint and remove from heat. Cool slightly, about 2 minutes, then purée in a blender, about 1 minute (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with 2 layers of paper towel into a bowl, pressing on and then discarding solids (you should have at least 2/3 cup liquid).

10 min

Have an ice bath ready.

2 min

Heat sugar, corn syrup, and 2/3 cup mint liquid in cleaned saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water and skimming any foam from surface. Put thermometer into syrup and boil until it registers 300°F (hard-crack stage), then stir in mint extract. Immediately dip bottom of pan in ice bath to stop cooking.

20 min

Pour a 2-inch pool of syrup onto 1 of the baking sheets and quickly put a lollipop stick in it. Continue making lollipops, spacing pools of syrup 2 inches apart. (If syrup becomes too thick to pour, heat to thin it.) Let lollipops cool and harden, about 15 minutes, then gently loosen with a thin metal spatula. If desired, individually wrap lollipops in cellophane wrappers.

30 min