Tootsie Roll Industries

The milk caramel lollipop that has been sticking to teeth for 100 years is an iconic American candy treat. Robert Welch invented the pop in 1925 and originally called it "Papa Sucker," a name that lasted until 1932 when it changed to a popular expression of the time, "Sugar Daddy." A chocolate-covered version of the pop called "Sugar Mama" was discontinued in the 1980s, but the caramel jellybeans called "Sugar Babies" are still found on candy shelves today.

Making a home version of a Sugar Daddy involves cooking caramel from a simple mixture of condensed milk, sugar, corn syrup, butter, and vanilla, then heating it to a specific temperature that creates the desired firmness when the candy cools. If the temperature is too low, your caramel will be too soft. If the caramel gets too hot, it will scorch, darken, and become overly brittle. You need to achieve a target temperature of exactly 250 degrees F, and to do that, a candy thermometer is essential.

One unique aspect of my Sugar Daddy recipe is the technique revealed here that transforms a pasta box into an ideal disposable lollipop mold. I’ll show you how to create two molds from one spaghetti box for a total yield of 20 pops, and I’ve included plenty of step-by-step photos to ensure yours will turn out great.

Unlike the real Sugar Daddy, this clone doesn’t contain artificial flavoring, so you will experience richer, purer flavors from ingredients likely similar to those used in the original pop before the recipe was adjusted for greater shelf stability.

Find more famous candy recipes here. 

Even though this clone recipe duplicates the tiny bite-size versions of the candy, you're free to make yours any size you like. The technique here is a tweaking of the previous secret formula that was featured in Low-Fat Top Secret Recipes, and it includes several upgrades. I found that more cocoa, plus the addition of salt and butter to the mix improved the flavor. I also found that bringing your sweet bubbling mixture to the firm ball stage 250 degrees F (you do have a candy thermometer, right?), and then stretching and pulling the candy like taffy (fun!) as it cools, will give you a finished product more like the real deal.

Find more famous candy recipes here.