Cherry Tootsie Pops

By Ben · cooked up in Sprig

Sweetened condensed milk and cocoa powder slow-cooked into a dense, fudgy center — the kind that pulls slightly when you bite through it — then coated in a glassy, bright-red cherry shell that shatters on first contact. The cherry extract hits your nose the moment the candy hits hard-crack temperature, filling the kitchen with something between a candy store and a snow cone stand. Each pop has that unmistakable ritual: the hard candy gives way to the soft, chocolate chew underneath. Make a batch for a birthday party, a county fair table, or just because you want to prove you can.

Ingredients

• 14 ounces sweetened condensed milk (1 standard can)
• 2 tablespoons unsalted butter
• 1/4 cup unsweetened cocoa powder, sifted
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine salt

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 1 teaspoon cherry extract
• 1/2 teaspoon red gel food coloring

• 20 lollipop sticks (6-inch)
• nonstick cooking spray, for greasing

Instructions

1. Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray. Set aside.
2. In a medium heavy-bottomed saucepan over medium-low heat, combine the sweetened condensed milk and butter. Stir constantly until the butter is fully melted.
3. Whisk in the sifted cocoa powder and fine salt until no lumps remain, then stir in the sifted powdered sugar a little at a time to keep the mixture smooth.
4. Continue to cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, for 8 to 10 minutes until the mixture thickens into a fudge that pulls cleanly away from the sides of the pan and holds its shape when a small amount is dropped onto a cold plate.
5. Remove from heat and stir in the vanilla extract. Spread the fudge onto the prepared parchment-lined pan in an even layer about 1/2 inch thick. Allow to cool for 15 minutes until firm enough to handle.
6. Scoop approximately 1 tablespoon of fudge per pop and roll firmly between your palms into smooth, compact balls, roughly 3/4 inch in diameter. You should get about 20 balls. Insert a lollipop stick into the center of each ball, pressing in about halfway. Place back on the parchment-lined sheet and refrigerate for at least 20 minutes until very firm.

1. While the fudge centers chill, prepare your dipping station: line a second baking sheet with a silicone mat or well-greased parchment. Have the cherry extract, food coloring, and a deep heat-safe bowl or tall narrow saucepan ready beside the stove.
2. In a medium heavy-bottomed saucepan, combine the granulated sugar, corn syrup, and water. Stir gently just to combine, then bring to a boil over medium-high heat without stirring. Clip a candy thermometer to the side of the pan.
3. Cook the syrup, without stirring, until it reaches exactly 300°F (hard-crack stage), about 12 to 15 minutes. Watch carefully once the temperature passes 280°F — it climbs quickly. The syrup will be clear and just barely starting to take on a pale gold color at the edges.
4. Immediately remove from heat. Working quickly and carefully — the syrup is extremely hot — stir in the cherry extract and red gel food coloring until the color is uniformly deep red. The mixture may sputter slightly when the extract is added; stir from the bottom to incorporate.
5. Allow the candy syrup to rest undisturbed for 1 to 2 minutes until the bubbling fully subsides and it thickens slightly — this gives you more control for dipping.
6. Remove the chilled fudge balls from the refrigerator. Holding each lollipop stick, dip a fudge ball into the cherry candy, turning slowly and tilting the pan if needed to coat evenly. Lift out, allow excess to drip for a moment, then set upright on the prepared silicone mat (stick pointing up). Work quickly — the candy syrup will thicken as it cools. If it becomes too thick to dip, gently reheat over low heat for 30 seconds.
7. Allow the dipped pops to cool completely at room temperature for 20 to 30 minutes until the shells are fully hardened and glossy. Do not refrigerate at this stage — condensation will make the shells sticky.

1. Once fully set, gently twist each pop free from the silicone mat. The shells should be glassy and perfectly smooth with a satisfying crack when tapped.
2. Wrap each pop individually in a small cellophane bag or twist of plastic wrap to prevent sticking and humidity from dulling the shells. Store at room temperature in a cool, dry place for up to 2 weeks.

Chef's tips

Nutrition (per serving, estimated)

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