Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it?

The recipe was:

  • 10 spoons of granulated/crystalic sugar
  • 10 spoons of water
  • 4 spoons of vinegar
  • food coloring

Combine ingredients and cook approx 10-12 minutes since water has started to boil. All water has to boil out. You can test if it is boiled enough by making a drop.

share|improve this question
up vote 5 down vote accepted

It is simply to add tartness to add some balance against the sugar. The water from the vinegar will evaporate and leave behind acetic acid. There is an old fashioned type of hard candy known as vinegar candy. Your lollipop is essentially just that candy on a stick.

share|improve this answer
Thanks. :) So I can exlude it and it will have only slightly different taste? – user712092 Aug 6 '11 at 8:13
You can exclude it and you'll have a plain sugar candy; you might want to consider adding some flavoring or they might be rather boring. But they will work fine, yes. – Michael at Herbivoracious Aug 6 '11 at 21:24
I think it can have another purpose. Sugar syrup will crystallise when cooled down. Acid prevents this. If you don't want vinegar smell, use cream of tartar and change your water ratio to account for the liquid from the vinegar. Or you can do it without the acid at all, but take much care against early crystallisation. – rumtscho Aug 7 '11 at 6:51

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.