Need something sweet to send along with the plethora of Thanksgiving leftovers? Look no further. These delightful free-form lollipops are infused with Thanksgiving-inspired flavors and studded with pecans and cranberries. Best of all they require no special molds — or even lollipop sticks for that matter!

We used leftover summer Popsicle sticks and a heatproof measuring cup to – carefully – construct these edible favors in no time.

Tied atop leftover containers or simply handed out as your guests head out the door, these caramel lollipops are a sweet reminder of the flavors of the Thanksgiving meal – long after the table is cleared and the dishes done.

Caramel Lollipops
makes 10 to 15 depending on their size

Vegetable oil cooking spray
1 cup sugar
1/2 teaspoon cream of tartar
1/2 cup corn syrup
1/2 cup water
3 tablespoons apple cider (reduced to 2 teaspoons)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Prepare a water bath (ice cubes and water in a large bowl) and set aside.

Bring apple cider to boil in a saucepan and simmer until it is reduced to 2 teaspoons. Set aside.

Lightly coat parchment paper with nonstick spray and lay out 10 lollipop/Popsicle sticks. Bring sugar, cream of tartar, corn syrup, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 250 degrees F, wiping down the sides with a wet pastry brush occasionally.

Remove from heat and set in prepared ice bath to stop the sugar from cooking. Carefully stir in apple cider and spices. Transfer the mixture to a heatproof liquid measuring cup.

Pour a little of the syrup around each lollipop/Popsicle stick. Place dried cranberry or pecan in the middle and pour more syrup over the top.

Allow to cool until the caramel is set, about 10 to 15 minutes. Store in an airtight container for up to 1 week.

Tags: Lollipops