1
Freeze candy corn and Halloween sprinkles in the freezer overnight. Remove from the freezer after the hard candy mix and water begin to boil.
2
Prep lollipop molds by placing lollipop stick in them.
3
In a saucepan, combine candy mix and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil and insert candy thermometer.
4
Cook without stirring. Remove from heat once the mixture reaches 300°F. Add LorAnn Super-Strength Marshmallow Flavor when boiling ceases.
5
Pour mixture into silicone molds. Place three pieces of candy corn in the hot sugar mix and sprinkle Halloween sprinkles on top.
6
Cool completely, but do not refrigerate. Remove candy from molds and enjoy!
Making these Marshmallow Lollipops for Halloween? See our complete hard candy guide for additional tips on cooking temperatures, adding flavor, preparing molds, and getting the right finished texture.
