Bacon Lollipops

Just because Halloween is over, doesn’t mean you have to stop stuffing your face with candy. Just because you’re no longer six years old, doesn’t mean you can’t enjoy a lollipop. And just because it’s candy, doesn’t mean it can’t become bacon art. It can. And it will. Your childhood thanks you, for getting past puberty, and for making these Bacon Lollipops


  • 1 cup finely crumbled bacon
  • 2 cups granulated sugar
  • 2/3 cups light corn syrup
  • 2/3 cups of water
  • 2 quart sauce pan
  • Wire whisk
  • Measuring cups and spoons
  • Candy thermometer
  • Blender or food processor
  • Bowl of cool water
  • Baking sheets lined with parchments paper


  1. Cook bacon until very crispy. Pat dry with paper towel to remove as much of the grease as possible (sounds like such a travesty, I know).
  2. Crumble into fine bits with blender or food processor, until pieces are slightly smaller than bacon bits.
  3. Pour water, sugar, and corn syrup into sauce pan and whisk over medium heat until completely dissolved.
  4. Allow to boil until internal temperature reaches 300 °F.
  5. Take small amount of candy and drop it into a bowl of cool water. If it hardens, it’s ready. If not, boil for a minute more, continuing to whisk.
  6. Once candy is ready, turn heat to low, add bacon and stir swiftly.
  7. Let sit for just a minute. While waiting, line up lollipop sticks on parchment paper.
  8. Pour candy over top of lollipop sticks, and spread into a circle. Make sure top of lollipop sticks are in the middle of the candy.
  9. While candy is cooling, allow yourself a minute of childlike wonder.
  10. Eat them all immediately. The stomach pains are worth it. Do not share.

Alternative: add flavoring extracts for different lollipops. Use about 6 teaspoons of whichever extract you’d like (I recommend maple, grape, and vanilla extracts), but add 6 teaspoons less water to the mixture.

WARNING: molten candy is HOT. Don’t burn your face off.

(Image credit)


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