Now that spring has arrived and the weather is heating up, I figured a Pineapple Mojito Lollipop (a twist on the Mojito Lollipop recipe featured in my book) would be a great recipe to share. The fresh mint used in these lollipops not only adds a great taste, but it is also visually appealing. If you’re looking for a unique hostess gift, these are absolutely perfect. Or, for a spring garden soiree or wedding, you can incorporate them into the place setting or centerpiece.

A few tips and notes before you begin:

• When you add alcohol to flavor hard candy, most of it will burn off so the end result will be subtle and will not get you tipsy. Think of these as cocktail-inspired lollipops rather than cocktails in lollipop form.
• Sugar gets incredibly hot when cooked so make sure to work carefully. I’ve burned myself several times, and trust me – it’s no fun. I use heat-resistant silicone gloves, but for the casual candy-maker standard rubber kitchen gloves are fine.
• Sugar burns quickly so make sure you don’t get distracted. Keep you eyes on the stove at all times. On a related note, test your candy thermometer beforehand to make sure it’s gauging the temperature properly. I’ve had so many thermometers fail on me so this step is more important than you may think. To test your candy thermometer, place it in a bit of boiling water. If it is working correctly it will read 212 degrees F/100 degrees C (if you’re at sea level). If you’re on higher altitude water will boil at a lower temperature. If you’re lower than sea level, water will boil at a higher temperature.

Supplies and tools you’ll need:

• Hard candy lollipop molds (make sure they are hard candy lollipop molds rather than chocolate molds. Chocolate molds can’t handle the heat. Hard candy molds are usually opaque white in color while chocolate molds are usually clear)
• A heavy pot that is 1-2 quarts in capacity. If the pot you use is too big the candy is likely to burn.

DIRECTIONS

1. Lightly coat lollipop molds with cooking spray and place 1-2 mint leaves in the cavities of each mold. Position the lollipop sticks in the grooves of the molds.
2. Combine the 1/4-cup of rum, the water, sugar, and corn syrup in a 1-or 2-quart saucepan over medium heat until sugar dissolves. Use a wet pastry brush to “wash down” any sugar crystals that form on the side of the pan. Continue to cook the mixture without stirring until a candy thermometer registers 300 degrees.
3. Remove the pot from heat and carefully stir in the food coloring (optional) and remaining 1-tablespoon of rum.  When boiling action ceases, stir in the lime oil and pineapple flavor.
4. Slowly pour mixture into prepared lollipop molds.
5. Let cool completely until lollipops harden and are no longer hot (about 15 minutes).
6. Remove the lollipops from the molds and wrap in lollipop bags with twist ties or ribbon.