What method is often used to create lollipops?

The method used to create lollipops primarily involves boiling the sugar solution. When sugar is heated to a high temperature, it undergoes a process called caramelization, which not only changes its flavor but also affects the texture and viscosity of the mixture. This boiling process allows the sugar syrup to reach the right temperature, enabling the water to evaporate and allowing the sugar to reach a desired consistency that can be poured into molds or shaped into lollipops.

The temperature at which the sugar is boiled determines the final texture of the lollipop; typically, it needs to reach the hard ball stage (around 250°F to 265°F or 121°C to 130°C). This is crucial for ensuring that the lollipops will solidify properly once cooled.

Cooling sugar solution might be part of the process after boiling, but it is not the primary method for creating lollipops. Whipping sugar solution would not be effective for lollipops, as the intended outcome requires a solid structure rather than a fluffy texture. Fermenting sugar solution is not relevant, as fermentation involves the conversion of sugars by yeast, which is not suitable for making candies that require a non-fermented sugar base.