ERHS Students Give Top Candy Picks

Illustrated by Kendall Nash, Edited by Siedra Baldwin-Bott

Kendall Nash and Siedra Baldwin-Bott

When asked what goes into spectacular Halloween decorations, ERHS student Betzadia Gomezsanchez replied, “Pumpkins, Dolls, Skeletons, Fake webs, Fake blood, Mist, Lights, effort, and fake dead animals or big insects.” 

Throughout the Halloween season, ERHS students took a poll to show off their top candy picks. Improved and tested lollipop recipes are also included below.

We created a poll shortly before Halloween to find the majority of ERHS students’ opinions on their favorite candy categories. These categories included: Chocolate Bars, Other Chocolate, Gummies/Chewy or soft fruity candy, Hard fruity candy, and candy corn. 




This recipe for lollipops can be used as a quick treat to put in the molds for later or as a sweet midnight snack. Full recipe found here


  • Food coloring of choice to the color of your choice. (optional)
  • ⅔  cups granulated sugar
  • 1 cup light corn syrup 
  • About a teaspoon of flavor extract (you can put in a few drops of different flavors to enhance the taste)
  • lollipop molds, a silicone mat, or baking paper to form lollipops on (optional)
  • 12 lollipop sticks, or as many as you desire 
  • sprinkles for decoration  (optional)


  1. Add corn syrup and sugar into a pot on medium heat and stir frequently with a spatula until the mixture is dissolved.
  2. Measure with a thermometer till the mixture boils, no mixing until it reaches 300F.
  3. As it boils, prepare desired flavor color sprinkles or any decorative/ flavor ingredients.
  4. Once the sugar mixture is boiling, add mixture to bowl with flavor and color (multiple bowls if you want multiple colors).
  5. Pour onto silicone mat 1-2 tablespoons at a time or into a mold and add sprinkles (optional) and lollipop sticks.
  6. Let stand until cooled and hardened.
  7. Enjoy:) 

This recipe works pretty great, but here are some of our tips to make this recipe the most successful:

  1. Use bigger molds if your pot doesn’t have a good pouring funnel.
  2. Have your color, flavor, and decoration ready before the sugar mixture is boiling. 
  3. Use more flavor than you think you need.
  4. Be very careful with the hot sugar. It is extremely hot. 
  5. Tape parchment paper on surfaces being used in case of spills.
  6. If you are making lollipops larger than average, make sure air has the ability to travel below your molds so it doesn’t only cool one side.