Mead Lollipops Recipe

modified, but nearly verbatim, from

Sorry about the bareness of the page. I just wanted to toss this up on the fly.
Yield: About 12 lollipops

Note: You will need hard candy lollipop molds or a silicone mat.  If those are not readily available, parchment-lined cookie sheets will also work.

1 1/2 cups plus 2 tbsp mead
3 tablespoons corn syrup
3/4 cup sugar
1/8 tsp. kosher salt
12 Lollipop sticks
Gold luster dust *optional

  1. Bring mead to a simmer in a small saucepan.  Simmer mead until reduced to 1/3 cup, this should take about 20-25 minutes.  Remove from stove-top and let cool completely.
  2. In a medium saucepan combine sugar, corn syrup, salt and mead reduction.  Stir until combined.  Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat.  Stir occasionally with a heat-proof spatula until all sugar granules have dissolved.  Boil until candy temperature registers 298-310 degrees on a candy thermometer.
  3. Remove from heat and fill greased lollipop molds with the hot candy.  Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy.  Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two to three-inch disks and leaving room to place -and rotate- the lollipop sticks.
  4. Allow the lollipops to harden completely. These are best if you wait a day to consume them, as this gives the mead flavor plenty of time to develop.
  5. Embellish with luster dust if desired and store between sheets of parchment in an airtight container
Edit 2/7/12, TIPS: Many of you are having trouble with the candy burning.  I just made these again to make sure I didn't make a mistake or leave something important out.  Mine came out perfectly, again.  I suggest boiling the candy to 298 degrees instead of 310 degrees (the candy will keep cooking a little after it is removed from the heat source). The candy will caramelize just slightly, but it should not be - or taste- burnt.  I use a digital thermometer, as it is easier to read.  Also, don't use a large pan in which to boil the candy, or it will certainly burn.  If candy continues to burn, it could be your pan - you may try adding a couple of tablespoons of water or mead from the bottle to the reduction/sugar/corn syrup/salt mixture.