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Brilliantly Bloody Halloween Lollipops

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(This post has been updated from the original October 2017 version to provide a better experience for you)

These brilliantly bloody Halloween lollipops are disgusting, diabolical and down right delicious! For those of you who doubt your abilities, you’ll be pleased to know that these really aren’t that difficult to make – in fact, they’re seriously fun! Just like my milk chocolate ghost Halloween bark!

A hand holding 2 bloody Halloween lollipops against a white spider web background behind a base of purple netting. There are 3 black plastic spiders scattered around.

Halloween is fast approaching and, I don’t know about you, but I absolutely LOVE it! Any excuse to make beautifully disgusting treats to wow and delight people and I’m there in a heartbeat. These bloody Halloween lollipops are perfect!

Brilliantly Bloody Halloween Lollipops – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Here is what you will need to make approx 10 lollipops. (Easily doubled.)

Ingredients

  • 250g (1 + 1/4 Cup) Granulated Sugar
  • 1/2 tsp Cream of Tartar
  • 100ml (1/3 Cup + 1 tbsp) Hot Water
  • Red Food Colouring

Essential Equipment

  • Baking Tray
  • Large Bowl
  • Large Saucepan
  • Sugar Thermometer
  • 10 Lollipop Sticks
  • Cocktail Stick
  • 10 Lollipop Wrappers
  • Ribbon/Ties

Instructions

First thing’s first, line a large baking sheet with baking paper ready for your lollipops. Next, half fill a large bowl (big enough to fit your saucepan in) with really cold water. Set both to one side.

If you are using liquid food colouring, pour a little into a small dish/ramekin and have your cocktail stick and lollipop sticks at the ready. If you are using gel food colouring, add a drop of water to make it into a liquid.

Then weigh out the sugar (250g | 1 + 1/4 Cup) and cream of tartar (1/2 tsp) into a large saucepan and pour over the hot water (100ml | 1/3 Cup + 1 tbsp). Set the pan over a low-ish heat.

Sugar, cream of tartar and water in a saucepan over a low heat on the stove top.

It is really important that you don’t stir the mixture throughout this whole process! Otherwise the sugar will crystallise and your lollipops will be ruined.

Bring to the boil and pop your thermometer in, keeping a close eye on the temperature.

Sugar, cream of tartar and water in a saucepan boiling over a low heat on the stove top with a thermometer inside reading 239.5ºF

You need to bring your mixture up to the ‘hard crack’ stage which is 300-310°F (149-154°C.) It shouldn’t take more than 10 minutes.

Be very careful not to let your mixture go above this temperature or it will start to brown. We want lovely clear lollipops to show off all that gruesome blood!

Sugar, cream of tartar and water in a saucepan boiling over a low heat on the stove top with a thermometer inside reading 304ºF

Once the hard crack temperature is reached, dunk the bottom of the saucepan in that bowl of cold water to stop the mixture from cooking any more. Swill for 20 seconds until most of the bubbles have gone – now you’re ready for the fun bit!

How to Decorate

Top Tip! Do one lollipop at a time. Otherwise the mixture will harden before you get the ‘blood’ inside the lollipops.

Pour out a ‘blob’ of lollipop mixture onto your prepared baking tray and push in a lollipop stick. Working swiftly, (as it will harden very quickly) use your cocktail stick to add in a drop or two of red colouring.

A large baking tray lined with paper with a single lollipop on it.

Swirl around a little and maybe add in another drop as the mixture starts to harden to add a darker red colour. (I think this makes your bloody halloween lollipops look more realistic!)

Just remember – a little goes a LONG way! You really only do need 1 or 2 drops as it will spread a lot.

A large baking tray lined with paper with 2 bloody Halloween lollipops on it and 1 plain.

Repeat the process until you’ve ran out of mixture/sticks. If your mixture becomes a little thick, pop over a low heat again briefly until it loosens up – then carry on.

A large baking tray lined with paper with 10 bloody Halloween lollipops on it.

How to Store Bloody Halloween Lollipops

When your lollipops are all ready, it won’t take very long at all for them to harden. You can either eat them straight away or, if you want them for a Halloween party, wrap in lollipop wrappers (you can buy these cheap from most craft shops & online) and tie with a ribbon for decoration. Store in an airtight container.

If you find your lollies getting sticky, pop them in the fridge for an hour and it should resolve the problem.

Saucepan too tough to wash? No problem! Simply fill with boiling water and pop over a medium/high heat. The hard stuff should quickly just melt away.

A hand holding 2 bloody Halloween lollipops against a white spider web background behind a base of purple netting. There are 3 black plastic spiders scattered around.

Look how revolting they look! Aren’t they brilliant?! I’m pretty positive that if you make these gruesomely Bloody Halloween Lollipops for your party/trick or treaters you will be the talk of the town! Other than a thermometer (which you can pick up for a couple of pounds from almost anywhere nowadays) you don’t even need any specialist equipment. See – I told you they were easy to make! Super fun and horrific too.

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

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A hand holding 2 bloody Halloween lollipops against a white spider web background behind a base of purple netting. There are 3 black plastic spiders scattered around. A text overlay says "bloody Halloween lollipops".
Brilliantly Bloody Halloween Lollipops - Printable Recipe

Brilliantly Bloody Halloween Lollipops - Printable Recipe

Yield: 10
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These Brilliantly Bloody Halloween Lollipops are disgusting, diabolical and down right delicious! The perfect Halloween treat...

Ingredients

  • 250g (1 + 1/4 Cup) Granulated Sugar
  • 1/2 tsp Cream of Tartar
  • 100ml (1/3 Cup + 1 tbsp) Hot Water
  • Red Food Colouring

Essential Equipment

  • Baking Tray
  • Large Bowl
  • Large Saucepan
  • Sugar Thermometer
  • 10 Lollipop Sticks
  • Cocktail Stick
  • 10 Lollipop Wrappers
  • Ribbon/Ties

Instructions

  1. Line your baking tray and half fill a large bowl with very cold water. Add the sugar, cream of tartar and hot water into your saucepan set over a low-ish heat. DO NOT STIR!!!
  2. Bring to the boil and put your thermometer inside. Bring to the ‘hard crack’ stage which is 300-310°F (149-154°C.) It will take around 10 mins. Then dunk the pan into the bowl of cold water, to seize cooking, and swill for 20 seconds until the bubbles disappear.
  3. Pour a blob of mixture into your lined tray and quickly push a lollipop stick into it.
  4. Working fast, swirl 1-2 drops of food colouring through the lollipop with a cocktail stick.
  5. Repeat steps 3 and 4 until you run out of mixture. Wrap in lollipop wrappers and tie with a ribbon then store in an airtight container in the fridge.

Notes

If you are using liquid food colouring, pour a little into a small dish ready. If you are using gel food colouring, add a drop of water to make it into a liquid first.

Top Tip! Do one lollipop at a time. Otherwise the mixture will harden before you get the ‘blood’ inside the lollipops.

If your mixture becomes a little thick, pop over a low heat again briefly until it loosens up – then carry on.

See the main post for a more detailed, step by step picture recipe.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 0g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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