Sweeter Than Candy On A Stick: Liquor Lollipops


Holy smokes, it’s Friday! Sayonara early mornings, the weekend is here! Welcome back vino-in-pajamas, we missed you. Today we have more than just our brunch plans to be happy about. This week has been amazing, nay, sweet.

These Tipsy Teachers have been productive this week. We went out on a few boozy adventures, and chatted with some seriously accomplished people that left us feeling all sorts of inspired and mushy-gushy on the insides (in a good way). We have a handful of exciting announcement on the way. Don’t you fret, we won’t leave you hanging for too long, all the gossip WILL spill (mostly because we suck at keeping secrets).


Speaking of sucking and sweet feeling… get a load o’ these Boozy Lollipops! Yes, you read that correctly. These aren’t for the kiddos. Finally, grown up candies! There’s nothing like than a little nostalgia mixed with the right amount of adulthood.

These are the best kind of sugar high. Our inner Martha lead us to making our stickiest treat yet. Don’t let the sound of “candy thermometer” freak you out! Making these lollipops are A LOT easier than you may think. Skip past this hesitation and think about all the glory you’ll rake in when you present your friends with a sugary version of their favourite sipper! All you need is a friend named Ashley who is super confident in candy making. Oh, don’t got yourself one of those? Not to worry, we’ve written it all down for you just in time for a super sweet weekend. Have no fear, we’re with you every step of the way. Let us be your Booze Spirt Guides!


PB&J Liquor Lollipops

makes 8 large lollipops

SECRET: Scroll to the bottom for a Chocolate Stout version of this recipe! 

¼ cup Raspberry Vodka (we used Absolut Vodka)

2 tbsp Cold Water

1 cup Sugar

4 tbsp Corn Syrup

⅛ tsp Salt

gel Food Colouring (don’t go swapping this for liquid food colouring)

2 tsp Peanut Extract (hazelnut would also work, but nothing beats the peanut)

1 tsp Raspberry Extract

8 Lollipop Sticks (thank goodness for Bulk Barn. Grab some sticks here)

Parchment Paper

Cooking Spray

1 Large Baking Tray

1 Candy Thermometer (also a pretty sweet Bulk Barn find! About $16)

1 Pastry Brush (have we mentioned Bulk Barn yet?)

1 Spoon

Line a large baking tray with parchment paper. Give the paper a heavy coating of cooking spray and set the tray aside.


In a large saucepan mix the sugar, water, and corn syrup and raspberry vodka. Clamp the candy thermometer to the side of the saucepan, ensuring that the tip doesn’t touch the bottom.


We want to avoid burnt sugar chunks. Using a wet pastry brush, wipe down the sides of the saucepan. This will force all the stray sugar granules down into the rest of the concoction.


Stir that baby; don’t let the sugar burn on the bottom. Crank the heat to medium-hight and watch for the thermometer to reach 300°F (149°C). It takes about 15 minutes. At this point the sugar will be boiling and will have made the transition from clear to beige. 


Take the saucepan off the stove and let it cool until the liquid no longer bubbles or moves.

Add the peanut and raspberry flavouring extract. Dip the tip of a spoon into the gel food colouring and mix into the hot liquid candy.


Arrange 8 lollipop sticks on the baking tray. Using the spoon, carefully drop two spoonfuls of your candy mixture onto each stick. Try to keep it in a circular manner. Or don’t. Whatever. This stuff is hot, people. Safety first. Where’d you put your chemistry goggles?


Let the tray of lollipops cool completely before removing from the parchment paper. Arrange in a pretty fashion. It’s like a bouquet that you can eat.


Liquor not your thing? Try this Chocolate Stout version instead!

¼ cup Stout (we used St. Ambroise)

2 tbsp Cold Water

1 cup Sugar

4 tbsp Corn Syrup

⅛ tsp Salt

3 tsp Chocolate Bitters (we used Fee Brothers Aztec Chocolate Bitters)


Follow the rest of the instructions as written above. This version of the recipe with froth up quite a bit so you’ll have to keep a closer eye on the boiling stage, and keep the saucepan at a lower heat for longer. ALSO eat this version of the lollipops faster (as if you could resist!) because the stout causes them to droop on the sticks after about 30 hours.


Here’s a secret: the Chocolate Stout Lollipops are at least twice as delicious as the PB&J ones. Shhhh. Don’t tell Vodka.

Dubbed as the Tipsy Teachers, we ask the questions we were once too afraid to ask; what’s the difference between ales and lagers? Shaken and stirred? Do bitters make your drink bitter? Wait… you’re supposed to sip tequila? What’s on tap and what does draught even mean?

Before starting out on this boozy adventure, we found ourselves ordering the same drink all the time and came to the conclusion that there’s more to life than a vodka cran. Now we’re on a mission to learn all things alcohol and share our new knowledge with our readers!

Join the class to learn all about this wonderful, and sometimes confusing, world of booze.

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