Jolly Rancher Hard Candy Lollipops

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agate jolly rancher lollipops recipe
Photo: Liz Andrew/Styling: Erin McDowell

Since we’re kind of obsessed with geode wedding cakes, we’re going a step further and making agate lollipops. The best part? They’re made from JOLLY RANCHER candies. A sweet treat that’s beautiful to look at and even better to eat.


Parchment paper

30 JOLLY RANCHER candies, unwrapped (any colors you prefer), or more as needed

10 lollipop sticks


1. Preheat the oven 350°F. Line two baking sheets with parchment paper.

2. Make Molds for the Lollipops: Cut 10 ovals out of the parchment paper, 3 to 5 inches in diameter. Use scissors to cut a small hole from the center of each oval.

3. Using the scissors, make short cuts around the center hole, about ¼ inch apart. Do the same around the outside of the oval (no need to be precise). Fold the cuts inward to create little walls around the perimeter and at the center of the oval. Transfer the parchment molds to the prepared baking sheets.

4. Prepare the Candy: Sort the Jolly Rancher candies by color and transfer them to plastic bags and seal. Using a meat mallet, a rolling pin or other heavy object, smash the candies into a coarse powder.

5. Make the Lollipops: Starting at the center of a mold, sprinkle a ring of one color of crushed candy. Repeat with the remaining molds, using different colors as desired. Transfer the trays to the oven and bake until the candy melts, 3 to 5 minutes.

6. Remove the trays from the oven and sprinkle another ring of crushed candy (in a different color) around the first ring of melted candy; they should overlap slightly. Return the trays to the oven until the candy melts, 3 to 5 minutes more.

7. Repeat the process one more time, filling in any remaining space with more crushed candy (in a different color). Return the trays to the oven until the candy melts, 3 to 5 minutes more.

8. Add the Sticks: When the lollipops come out of the oven, press the sticks into the melted candy. Rotate the sticks a few times so they’re fully coated in sugar (this will make them more secure).

9. Let the lollipops cool completely and then carefully peel away the paper. Serve immediately or store the lollipops in an airtight container, separated by sheets of parchment paper, for up to three days.

Nutrition Facts
  • 72 calories

  • 5g fat

  • 10g carbs

  • 1g protein

  • 8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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