Poll: What do you call hard candies on a stick?

[Arugula Latte]

(Why does this question sound so dirty?)

8 votes, 0 passes | Time left: Unlimited
	Lollipops
	4 (50%)
	Suckers
	4 (50%)
	Other
	0 (0%)
	0 DU members did not wish to select any of the options provided.
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[KamaAina]

1. Sir.

Sorry. Wrong joke.

[Sissyk]

2. Suckers - my entire life.

I can remember mom telling us we would get to "pick out our sucker" if we behaved at the doctor's office.

They looked identical to those in your picture; and of course, "pick out" meant the flavor. lol!

[Arugula Latte]

3. I called them suckers growing up but switched to lollipop in recent years.

It's a prettier word and more fun to say. I wonder if there are regional differences on this, like pop/soda.

[Brother Buzz]

4. In my world, lollipops are spheres, suckers are flat

[Arugula Latte]

5. Ahhh, that makes sense.

I like the distinction.

[HarveyDarkey]

8. Mine too

Those pictured are suckers

They're Tootsy Roll Pops, not Toosy Roll Ers

[Brother Buzz]

12. Ahhh red, my favorite flavor

[westerebus]

14. Those are jaw-breakers.

Lollipops are flat.

[HarveyDarkey]

15. Jawbreakers don't have a stick

Suckers are flat, lollipops are round, with sticks.

[westerebus]

16. They are too.

It's what they were called, both with or without a stick, when I was a kid.

You can have the gobstoppers.

[progressoid]

13. Because they "pop" when you pull them out of your mouth.

Jeez, that does sound dirty.

[yuiyoshida]

6. heh...

[BlueJazz]

7. Anybody who calls them Suckers is simply uncivilized.

[antiquie]

9. Suckers fit in your mouth,

lollipops get licked all day.

[LeftofObama]

11. ^^This!^^

lollipops are those huge things you eat all day. Suckers are small.

[Denninmi]

10. Either/both terms work for me.

I think both are used in this region (Midwest/Great Lakes).

Is this like the soda/pop/coke question?

[jmowreader]

17. Because I make them, I call them lollipops

They used to be suckers, but now it's different.

If you would like to make some, you need:

Ingredients:
two cups sugar
3/4 cup Karo syrup
candy oil flavoring
coloring to your preference
sticks

Equipment:
Candy/deep frying thermometer
LARGE saucepan - three quarts is best
silicone spatula
lollipop molds (they're made of white plastic - DO NOT, whatever you do, use the clear ones for this!!!!!)
non-stick spray

Also have a cookie sheet sprayed with Pam standing by.

First decide what flavor you want to do. If you're making clove, cinnamon or mint use 1 dram - half a bottle - of flavoring. Anything else, use 2 drams, or a whole bottle.

Lightly spray your molds with non-stick spray - Pam is best, house brand is good, the stuff they sell at restaurant supply stores is terrible. Foodservice nonstick puts a nice thick foam of oil on the surface it's sprayed on. After I found this out I gave the can I had to my mother, who uses nonstick spray every day. She LOVES it. Great stuff...for everything except candymaking.

Put the Karo in the pot and start heating it. When the Karo gets thin as water, start stirring in the sugar until it's dissolved. (The official recipe for this calls for a cup of water to make dissolving the sugar easier. I don't use it for two reasons: you're going to cook it out anyway so why put it in there, and once the mixture hits about 195 degrees it WILL boil over if you don't stir the living shit out of it. With no water, you won't get boilover. Once the mix hits 215 degrees it becomes self-stirring. Let it cook until 285 degrees. At that point, take it off the heat and add the flavor and color; it will mix itself in. VERY CAREFULLY!!! pour it into the wells of your molds. If you run out of molds before you run out of candy, just pour the excess on the cookie sheet. The official recipe says 310 degrees, but if you go to 310 degrees the sugar starts to caramelize and you get a darker, not-as-pretty product. 285 is plenty hot.

Be exceptionally careful not to get any on you; you'll have third degree burns if you do. Keep children away.