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Cruzan Rum Lollipops

Cruzan rum pretty much reigns supreme here in St. Croix.  I’ve used it for everything from salted caramel rum sauce to Oreo rum balls so why not rum lollipops?  With the holidays coming up, these would not only make fun hostess gifts, they’d be great adult stocking stuffers too.  Do keep in mind that contrary to popular belief, not all of the alcohol gets cooked off.  That’s not to say that they’re incredibly boozy because they’re not.  The base of the recipe infuses the candy with rummy flavor while the last dash of it afterwards gives it that subtle hit.

These rum lollipops follow in the footsteps of my edible flower hard candies.  Both are very easy to make with minimal effort and ingredients but one is definitely more geared towards kids while this is reserved for the grown ups.  You can still make both without a candy thermometer.  The one piece of equipment I really do urge you to utilize is a silicone mat.  It makes life much easier and the candy peels right off {plus, it’s reusable}.  The exception is if you don’t have much experience with candy making.  I would recommend investing in a good candy thermometer.  The most important aspect of hard candy is that it reach 300 degrees which is also known as the “hard crack stage.”  This is what ensures that your candy won’t be sticky or tacky and will set to a hard candy texture.

If you don’t happen to be a fan of rum, you can definitely make these with any other hard liquor of your choice but the backdrop of the rum would also make a great combination with chocolate …or pineapple or coconut.  You get the idea.  What already goes in is a solid base for you to add on to.  Just make sure you add that healthy pinch of salt.  It really lends a nice balance to the sweetness of the candy and syrup.  As for the syrup, I only recommend using corn syrup or Lyle’s golden syrup.  Other than that, enjoy adding a bit of fun to your lollipops and enjoy responsibly.

5.0 from 2 reviews

Cruzan Rum Lollipops
Prep time

Cook time

Total time


Serves: 1 Dozen Lollipops

  • ¼ c rum
  • ¾ c sugar
  • 3 tb corn syrup/Lyle’s golden syrup
  • Pinch of salt
  • ½ tb rum

  1. In a heavy bottomed pot, combine all of the ingredients. Shuffle them around so everything gets absorbed.
  2. On medium heat, bring it to a boil without stirring.
  3. It will begin to turn a caramel color.
  4. Your sugar syrup should register at 300 degrees with a candy thermometer. Alternatively, you can dip a toothpick/spoon into it and into cool water. If it hardens immediately, it’s ready. It should not be sticky or tacky but completely hard.
  5. Turn off the heat and add in the ½ tb of rum.
  6. Pour into desired molds.


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