Trick or treat?

Have a go at making Hay Day treats for your spook-tacular Halloween celebrations. In this episode of Hay Day Kitchen, we have prepared special recipes for two candies fit for Halloween – Lollipops and Toffee!

Check out the recipe below and watch the video, so you can follow along step-by-step.



• 1/4 cup water

• ½ cup golden syrup

• 1 cup granulated sugar

• 2-3 drops flavor extract

• A hint food coloring paste (pea size amount)

• Prep time: 1,5 h

• Servings: 4 lollipops

• Equipment: Sauce pan, whisk, stove, measuring cups & spoons/scale, pastry brush, cooking thermometer, lollipop mold, lollipop sticks


• In a sauce pan, begin by combining water, syrup and sugar. As pan heats up, mix ingredients with a whisk.

• On high heat, bring the mixture to a boil. Don’t whisk once it starts boiling.

• Insert a cooking thermometer and keep boiling until the temperature reaches 149 C / 300 F.

• Remove saucepan from the heat and allow it to sit until it stops bubbling completely.

• Stir in a flavor extract of your choice and a pea size amount of food coloring paste to match the flavor to the color.

• Set the lollipop mold on a flat surface and with a pastry brush, prep lollipop mold with a light coat of vegetable oil.

• Insert the lollipop sticks into the molds.

• Pour in candy mix into the mold cavities. *If candy mix is set before pouring into the molds, reheat in a saucepan on low heat.

• Make sure the candy is covering the back of the sticks.

• Cool down lollipops completely in room temperature (1-2 hours) and remove once hardened.

• Repeat process to make more colors!

Store lollipops in airtight containers or wrap individually.

Lollipop flavors:

• Violet - grape flavor extract

• Red - cherry flavor extract

• Blue - Peppermint flavor extract

• Green - Apple flavor extract

• Yellow - Lemon flavor extract

• Orange- orange flavor extract



• ½ cup golden syrup

• 1 cup granulated sugar

• 1 tsp salt

• 1/4 cup water

• 3/4 cup cream

• ½ cup icing sugar

• 1 tbsp water

• 1 tsp vanilla extract

• Prep time: 2 h

• Serving: 12-15 toffee pieces

• Equipment: Stove, pot, whisk, thermometer, measuring cups & spoons, measuring bowls, tray or container for the toffee, parchment paper


• In a medium sized pot, measure in the syrup, sugar, salt and water and stir the ingredients as they cook over medium heat.

• As the mixture comes to boil, insert the cooking thermometer and boil until it reaches 124 C / 255 F.

• Add cream and continue mixing

• Be careful - the mixture is very hot at this point

• Keep cooking until it reaches in 127 C / 260 F

• Remove the pot from the heat and set aside to cooldown until it reaches 90 C / 194 F

• In the meantime, mix icing sugar, water and vanilla extract in a bowl until well combined to make icing sugar paste.

• Once cooled, mix the icing sugar paste in with the warm toffee mixture.

• Grease the tray or container with melted butter and fold in a piece of parchment paper.

• Pour warm toffee and place in the fridge for 1 hour

• Cut cold toffee into desired sizes.

Ready toffee can be storage in a fridge for two weeks.