PROCESS

Lollipops are not complicated to make and do not really require special equipment for home production.
Sugar-corn syrup solutions are cooked until the concentration of the solution reaches a high level, and this supersaturation of sugar remains upon cooling.
A gas or electric stove may be used, with the temperature monitored using a hand-held candy thermometer until it reaches 310°F (154°C), or what is referred to as the hard crack stage. When the concoction is hot (and it is very hot—hot enough to severely burn the skin) it is plastic or malleable, and may be poured into molds that can be purchased in a variety of shapes.
As the solution cools, it takes the shape of the mold, becoming "glass-like," as it may be broken or cracked like a piece of glass.
The home lollipop-maker may add any desired colors or flavorings just before the lollipop is poured into the mold.
Colorings and flavorings are commercially available.
Recently, molds for domestic lollipop-makers have been developed and are easy to obtain.