CUISINE: Dairy Free, Gaps, Gluten Free, Nut Free
PREP TIME: 15 Minutes
COOK TIME: 30 Minutes
TOTAL TIME: 30 MINUTES
CALORIES: 43 Kcal
In the pot of your Instant Pot, or in a saucepan for use on the stovetop (choose a medium one, it will bubble up), combine honey, cinnamon, and optional cayenne with a whisk.
Remove whisk, clip-on candy thermometer so that the bulb is in the honey mixture but not touching the bottom of the pot, and turn the Instant Pot on to Saute- Medium. Alternatively, heat the pan on the stovetop over medium heat.
Heat to the hard crack stage (300* F). Do not stir at all during this time.
As the sugar mixture heats, place lollipop sticks in candy molds (these are the molds that I used) or line them up on a parchment-lined cookie sheet, or a silicone baking dish (no parchment needed on the silicone).
Once at the correct temperature, working quickly, carefully pour the hot honey mixture into the lollipop molds, or over the top inch of the lollipop sticks on parchment.
Allow to set for 10 minutes, then twist the sticks to make sure they are coated completely with the honey mixture.
Continue to allow to set for 2-3 hours.
After the candy is set, remove from molds or from parchment paper, and store between sheets of parchment in the fridge. These lollipops can sit out on display for hours (like at a party) but should be stored longer than that in the fridge.