Celery Free Honey Lollipops
These golden lollipops are made from just a handful of pantry staples, and the result is a deeply caramelized, amber candy with a rich, floral sweetness that tastes nothing like the artificial stuff. A splash of fresh lemon juice brightens the whole thing, and a pinch of ground ginger adds a subtle warmth that makes each lick genuinely interesting. The process is straightforward — you're essentially cooking honey and water to the hard-crack stage, then pouring the molten syrup into molds — but it does require a candy thermometer and your full attention once the temperature starts climbing. The syrup moves fast near 300°F, so staying close to the stove is the key to getting that perfect glossy finish without any bitterness. Once the lollipops cool and harden, they pop right out of the molds with a gentle flex, ready to wrap, gift, or eat straight off the stick. For anyone navigating ingredient sensitivities, the short, clean ingredient list here means no guessing about what's hiding in a store-bought candy. These are as pure and simple as homemade sweets get.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 1 cup raw honey
- ¼ cup water
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger (optional)
- coconut oil, for greasing molds
Instructions
- 1
Lightly brush each cavity of the lollipop molds with coconut oil and place a lollipop stick in each mold slot. Set the prepared molds on a flat, heatproof surface.
- 2
Combine the honey and water in a medium heavy-bottomed saucepan over medium heat, stirring gently until the honey dissolves into the water, about 2 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!