Fruity Pops With Chocolate Centers

February  9, 2022
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Photo by Mark Weinberg. Food stylist: Lauren Lapenna. Prop stylist: Alya Hameedi.
  • Prep time 2 hours 30 minutes
  • Cook time 30 minutes
  • Serves about 20 lollipops, depending on the size of your lollipop mold
Author Notes

Modeling chocolate is seriously underrated, and so easy to make. It’s just melted chocolate and corn syrup mixed together—once it sets, it is malleable and can be shaped a variety of ways. In this recipe, it’s formed into balls that are place on a stick to form the center of these lollipops. But this recipe will produce more modeling chocolate than you need for the lollipops, but it will keep for up to 1 month, and can be used in a ton of different ways. Use it to finish and decorate cakes and pastries: You can form it into beautiful flowers like you would with gum paste or fondant, it can be used as a filling, topping, or finishing, too. Or, form into bite size pieces, wrap tightly and enjoy as a candy all on its own. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
Watch This Recipe
Fruity Pops With Chocolate Centers
  • Modeling Chocolates
  • 9 1/2 ounces (250 grams) dark chocolate, melted
  • 1/3 cup (105 grams) light corn syrup
  • Lollipops
  • 1/2 cup (105 grams) light corn syrup
  • 1 1/3 cups (270 grams) granulated sugar
  • 1/3 cup (75 grams) water
  • 1/4 cup (< 1 gram) cream of tartar
  • 1/4 teaspoon (about 1 gram) candy flavoring of your choosing
  • Food coloring, as desired
  1. Make the modeling chocolate: In a medium bowl, combine the melted dark chocolate and corn syrup until well combined and no streaks remain.
  2. Prepare a large piece of plastic wrap, and transfer the mixture to it and wrap it tightly. Let it rest until firm and pliable, 20 to 30 minutes. The modeling chocolate is now ready to be used however you like—for this recipe, divide it into small balls about ½ teaspoon / 5 grams each.
  3. Place each ball on one end of a lollipop stick. Place the sticks into the center of the lollipop mold, so that the chocolate is in the center.
  4. In a medium pot, layer the corn syrup, granulated sugar, and water (in that order). Stir the mixture with the probe of your digital thermometer (or the handle of a wooden spoon) to break up any dry pockets or clumps of granulated sugar, but the goal is to only stir enough to evenly combine the ingredients, and no more.
  5. Bring the mixture to a boil, then add the cream of tartar. Continue to cook this mixture over medium heat (not stirring) until the mixture reads 310°F/155°C on a thermometer.
  6. Remove the pot from the heat, and gently stir in flavoring and food coloring to combine.
  7. Carefully pour the sugar syrup into the prepared lollipop molds, filling to the top. Let set at room temperature until cool and firm, 2 hours. Unmold the lollipops, and wrap in cellophane or wax paper. Store in an airtight container for up to 3 months.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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