Booze in a cup maybe, but no one is saying you can't have both.
Today I found out that alcohol lollipops were totally a thing about a year ago, but naturally, I was completely oblivious to this. Because I suck at trends.
Those who know me well know that watching me try to adopt a trend (generally when it comes to fashion, but most categories apply here) is about as uncomfortable as watching Tom Cruise and Demi Moore get into a dance off. You just… no.
But this one? This one I'm bringing back. (And by "bringing back", I really just mean making it way after everyone else, but let's go with it).
These homemade tequila lollipops have the perfect hint of tequila blended with the caramel sweetness of the candy. They aren't too overwhelming, but not too subtle either. It's just enough to get stoked on the boozy taste without the boozy side effects (which, depending on your goal here, might be a good or a bad thing). I can't wait to share these with friends on our next girls night or during a backyard barbecue.
Now, let's get boozy.
Homemade Tequila Lollipops
adapted from a million and one recipes
1/4 cup plus 1 tbsp tequila
2 tbsp cold water
3/4 cup sugar
3 tbsp golden syrup (can sub corn syrup)
dash of salt
Prepare a baking pan with a silicone mat, and a handful of lollipop sticks. Set aside. (Alt: you can use a lollipop mold).
In a medium pot, combine the tequila, water, sugar, syrup, and salt. Bring to a boil over medium heat, stirring to dissolve all the sugar and salt.
Heat to mixture to just 300F (use a candy thermometer), but don't stir it. And don't taste it or touch it with your body (trust me -- burns).
Remove from heat, and quickly stir in the remaining tablespoon of tequila. Working quickly, drop a tablespoon of the mixture at a time onto the silicone mat in small circles. Insert the lollipop sticks, giving a quick turn to coat evenly.
Allow to cool completely before removing to store in an air tight container.