While it is almost Valentines day, these are not just valentines day wine lollipops. It would be a minor travesty to limit these to a single holiday when in fact they are perfectly good for enjoying year round. Wine pops can be made out of any kind of wine. You can even go crazy and make liquor inspired lollipops, maybe margarita pops or something bourbon flavored? The possibilities are endless!
Full disclosure: This process is a little tricky, there is a very fine line between perfect wine pops and slightly burnt tasting wine pops. It’s best to keep a glass of cold water nearby to test the progression of the candy (carefully drop a little in the cold water and check how it hardens).
As you can see, my wine pops are huge which is not what I was going for but I think they turned out well. I ordered the pan pictured above (Wilton heart pops cookie pan) online without knowing the dimensions because it looked like such a reasonable size in the photos. Lorann makes a much smaller tempered plastic heart mold.
Red Wine Lollipops
- Candy mold or pan with parchment paper (I used this)
- Candy thermometer (I actually used this digital thermometer which worked but I had to hold it)
- Lollipop Sticks
- Butter or nonstick cooking spray
- 3c of wine (I used Pinot Noir but any kind should work)
- 1.5c granulated sugar
- 1/4c corn syrup
- 1/4 tsp salt
- 2 tsp lemon juice
- glass of cold water
- Heat wine and lemon juice over med-high heat until boiling. Turn down to med-low and simmer uncover for approximately 30 minutes or until the liquid has reduced to 3/4 of a cup. Keep a close eye on this pan as it gets close, the mixture will burn if left too long. Set the red wine reduction aside.
- Grease your pan and place lollipop sticks.
- Add sugar, wine mixture, corn syrup, and salt to a pan and place over medium heat. Bring to a boil and place your candy thermometer in the mixture. The temperature will climb slowly, as it approaches carefully 275 drop a bit of the mixture into the glass of cold water. If it hardens you’re done, if not, allow the temperature to continue rising. This candy reached hard crack stage around 275 for me with my first batch, i left it until 295 degrees (the proper range is 298-310)but by then it had already turned brown and slightly burnt by 290. The Second batch I pulled around 280 and it turned out great. YMMV. Use that cold water and check as you go!
- Pour candy mixture into greased pan. Let cool.
- Remove your wine lollipops from the molds and enjoy!
Unfortunately any alcohol in the wine will have cooked out during this process but despite that, I would not recommend giving these to children as it would probably be somewhat frowned upon. These would make a great gift for other adults though!
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