Old-fashioned homemade suckers

Homemade suckers bring me back to my childhood. My mom would make them in different shapes and flavors, and we absolutely loved it. I thought it was time I introduced my own children to them, and the holidays are the perfect time to try them.  With Halloween coming up, I made some super cute homemade suckers shaped like bats, witches, scarecrows, and ghosts.  They are SO adorable and super easy to make.  LOVE!

Old-fashioned homemade suckers | Halloween | oldsaltfarm.com

I just love being able to make whatever kind of sucker I want to, and you guys, it is SO easy and fast! I whipped up this batch in less than 15 minutes, plus the cooling time.  I had completed suckers in about an hour, which is so awesome!

Instead of the typical lollipop sticks, I decided to use paper straws instead.  It was an experiment, because I wasn’t sure how they would hold up to the heat, but they worked perfectly, and aren’t they DARLING?  I love love how they turned out, and the straw adds so much charm and personality to the presentation.

They are perfect for parties as favors or treats, as gifts, and any time you need a fun Halloween treat.

Old-fashioned homemade suckers | Halloween | oldsaltfarm.com

I found my cute Halloween sucker molds on Amazon (affiliate link) but you can also look at the site Sweet Creations for even more options. They also sell food coloring, flavorings, sticks, and bags if you need them. Sweet Creations carries the long-time sucker molds–they are metal, with little clips that keep the stick and mold together. That’s the kind I grew up with, and they last forever!  The ones I found on Amazon are a plastic mold, but specifically made for hard candy, so they can withstand the super hot temperatures. They both work great! Once you invest in them, you’ll always have them, and can make them anytime.

This particular recipe made 10 large suckers, but if you have smaller molds, you could probably get 16-20 suckers.  You can also double the recipe, but work FAST, because it will harden on you.


-sucker molds (made for hard candy, NOT chocolate molds)

-lollipop sticks or paper straws

-sucker recipe

-candy thermometer

*Give your candy thermometer this simple test before using–even a few degrees can make a difference!

Place your thermometer  in boiling water for 10 minutes. It should reach 212 degrees–if it doesn’t, make note of what it did reach, then cook the candy to a higher or lower temperature to account for the difference.
Old-fashioned homemade suckers | Halloween | oldsaltfarm.com

Old-fashioned homemade suckers

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Kierste Wade | Old Salt Farm


  • 1 c. sugar
  • 1/2 c. light corn syrup
  • 1/4 c. water
  • 1-2 tsp. flavor extract, cinnamon, mint, coconut, etc.
  • Food coloring, gel or drops
  • Lollipops molds & sticks (or paper straws
  • Candy thermometer


  • Spray your molds with cooking spray--lightly--and insert the sticks. I cut my paper straws in half to fit in my molds.
  • Combine the sugar, corn syrup, and water in a medium-sized pan over medium-high heat. Stir with a wooden spoon until the sugar dissolves, then take a wet pastry brush and clean the sides of the pan. Once the mixture is boiling, insert your candy thermometer. Boil without stirring until the mixture reaches 295 degrees Fahrenheit (146 C).
  • When it reaches the 295 degrees, take the pan off of the burner, and let it sit until it stops bubbling completely. Add the flavoring and food coloring and stir well.
  • Spoon the candy into your prepared molds, working quickly, and making sure to cover the back of the sticks. I actually find it easier to use a measuring spoon instead of a regular spoon, but you can try both to see which one you like!
  • Allow the suckers to cool and completely harden before removing them from the molds. Store the suckers individually wrapped, in an airtight container at room temperature, for up to a month!
  • TIP: To make cleaning your pan easily, immediately fill it with the hottest water you can. I put the spoons and thermometer inside the pan too! Let it sit until candy is gone--you might have to dump out cooler water and add hot water again. Or, you can boil water in the pan until it's gone.
Course :Dessert
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